Ground Beef Orzo With Tomato Cream Sauce Recipe

There’s something magical about a comforting, one-pot dinner that’s both rich and satisfying but also quick enough for a weeknight meal. This ground beef orzo with tomato cream sauce checks all the boxes: tender bites of orzo pasta, a creamy tomato-based sauce, and hearty ground beef to bring it all together. Plus, it has a hint of Italian flair thanks to a few pantry-staple seasonings.

This dish is cozy yet easy, and it comes together in under 30 minutes without needing an entire arsenal of kitchen tools. So whether you’re feeding a crowd or just whipping up a weeknight dinner, this recipe is a fantastic way to bring everyone around the table.

this RECIPE

My first time making this dish (and why it’s a keeper)

I stumbled upon this recipe one evening when I was staring down a pound of ground beef, a half-used box of orzo, and a can of tomato sauce. The fridge was running low on fresh ingredients, but I was determined to make something special without running to the store. I threw everything together in a pot, added some heavy cream for richness, and hoped for the best.

To my surprise, it turned out so creamy, comforting, and delicious that I ended up making it again the next week (this time with fresh spinach and a big sprinkle of Parmesan). Since then, it’s become one of those go-to recipes when I need something filling, flavorful, and family-approved. There’s just something about the combination of creamy tomato sauce, tender orzo, and the savory flavor of ground beef that makes you want to come back for seconds.

A little background on orzo and its Italian roots

Orzo might look like rice, but it’s actually a tiny, rice-shaped pasta that’s especially popular in Mediterranean and Italian cuisine. Its name comes from the Italian word for “barley,” due to its resemblance to barley grains. You’ll often find orzo in soups, but it’s also fantastic in creamy pasta dishes because it cooks up quickly and soaks up sauces beautifully. Here, the orzo gets infused with a rich tomato-cream sauce, making each bite packed with flavor.

One-pot meals like this have roots in Italian peasant cooking, where simple, hearty ingredients are used to make a filling meal without a lot of fuss or fancy techniques. Over time, dishes like this have become staples in home kitchens worldwide because they’re easy to make, adaptable, and comforting.

Let’s talk ingredients: the stars of the dish

• Ground beef: This is the hearty base of the dish, adding a rich, savory depth. I prefer lean ground beef to avoid too much grease, but if you have regular ground beef, just be ready to drain off some fat after browning.
• Orzo pasta: The orzo absorbs the sauce beautifully, turning into soft, creamy bites of pasta that hold up well with the ground beef and spinach. You can substitute orzo with a small pasta like ditalini or even rice if that’s what you have on hand.
• Tomato sauce: Provides the tomato base for our sauce. Go for a plain tomato sauce without too many added seasonings so you can control the flavor.
• Heavy cream: This gives the dish a luscious, creamy texture. If you’re looking to lighten it up, half-and-half could work, though the sauce won’t be quite as thick.
• Parmesan cheese: Adds a salty, umami flavor and helps thicken up the sauce slightly. Freshly grated Parmesan works best for that extra punch of flavor.
• Spinach: A handful of fresh baby spinach stirred in at the end brings a bit of color and freshness. Feel free to swap with kale or arugula if you prefer.
• Seasonings (garlic, Italian seasoning, Worcestershire sauce, crushed red pepper): These simple ingredients bring depth, with Worcestershire adding a subtle, savory tang and the crushed red pepper giving a touch of heat (optional, of course).

Kitchen gear you’ll need (and a few handy alternatives)

For this recipe, you’ll need a few basic tools:

• Large pot or Dutch oven: Since this is a one-pot meal, you want something big enough to hold all the ingredients. A Dutch oven works perfectly because it distributes heat evenly, but a large soup pot will do the trick, too.
• Wooden spoon: For breaking up the ground beef and stirring everything together. It’s sturdy enough to handle thick sauces and pasta.
• Microplane or grater: If you’re using fresh Parmesan, a microplane or fine grater will help you get that light, fluffy cheese that melts beautifully into the sauce.

That’s it! No need for a colander, since the orzo cooks right in the sauce, soaking up all the flavors.

Step-by-step: My foolproof method for creamy beef orzo

1. Brown the beef
   Start by adding the ground beef to a large pot or Dutch oven over medium-high heat. Let it cook undisturbed for about 5-6 minutes so it gets a bit of browning before you break it up. This gives the beef a deeper flavor. Once it’s started to brown, use a wooden spoon to break it into small pieces.
2. Add onion and cook until softened
   Toss in the chopped onion and cook for another 5 minutes, stirring occasionally. The onion should soften and become translucent. If there’s excess fat, feel free to spoon some off, especially if you’re using a fattier ground beef.
3. Add garlic, seasonings, and orzo
   Stir in the garlic, Italian seasoning, and red pepper flakes. Let these cook for about a minute to release their flavors. Add the orzo and give it a quick stir to coat it in the beef and seasonings—this helps the pasta absorb even more flavor.
4. Pour in tomato sauce, beef stock, cream, and Worcestershire sauce
   Stir in the tomato sauce, beef stock, heavy cream, and Worcestershire sauce. Once it begins to bubble, turn the heat down to medium or medium-low so it’s gently simmering. Keep it uncovered and cook for about 10 minutes, stirring often to prevent the orzo from sticking. You’ll know it’s ready when the orzo is tender and the sauce has thickened slightly.
5. Add spinach and Parmesan
   Remove the pot from the heat, then stir in the fresh spinach and grated Parmesan. Cover the pot for 3-5 minutes to let the spinach wilt and the sauce thicken a bit more. Give it a final taste, adding salt and pepper as needed, and it’s ready to serve!

Ways to switch it up: variations and adaptations

• Make it vegetarian: Skip the ground beef and double up on the spinach, or add sautéed mushrooms for a meaty texture.
• Try a spicy twist: Add a teaspoon of smoked paprika or a splash of hot sauce if you like a little heat.
• Low-carb option: Substitute the orzo with cauliflower rice or zucchini noodles. You may need to adjust the cooking time as these cook faster than orzo.
• Extra veggies: Feel free to throw in some diced bell peppers, mushrooms, or even a handful of frozen peas for extra color and nutrition.
• Lighter version: Use half-and-half instead of heavy cream, and reduce the Parmesan if you’re watching calories.

Serving and presentation ideas for a cozy dinner

Serve this creamy ground beef orzo hot, straight from the pot. I love to garnish it with a sprinkle of extra Parmesan and a handful of fresh basil or parsley for a pop of color. A side of garlic bread or a simple green salad is perfect for rounding out the meal. You could also add a few lemon wedges on the side for a little acidity to balance the creamy richness.

Suggested drink pairings

This rich and creamy dish pairs well with beverages that cleanse the palate. Try a sparkling water with a splash of lemon or lime, or a homemade iced tea with a hint of citrus. For a more refreshing option, a cold cucumber-mint lemonade is lovely alongside the warm, savory flavors of the dish. A mild herbal tea like chamomile or mint also makes a nice, soothing pairing.

Storage and reheating tips

Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water or milk to bring the sauce back to a creamy consistency, as it tends to thicken in the fridge. Warm it gently over medium-low heat, stirring frequently. You can also microwave it in 30-second increments, stirring in between.

Adjusting for different serving sizes

This recipe serves about four, but it’s easy to double if you’re cooking for a crowd. If you’re making a smaller batch, halve the ingredients but keep an eye on the cooking time, as the orzo may cook faster. Just be sure to adjust the seasoning to taste at the end.

Troubleshooting common issues

• Orzo sticking to the pot: Stir frequently, especially as the orzo cooks. Lower the heat if it starts sticking, and add a splash more beef stock if it looks too thick.
• Too thick?: If the sauce thickens too much, just add a little extra beef stock or water to thin it out to your preferred consistency.
• Not creamy enough?: Feel free to add an extra splash of cream if you’d like an even richer sauce.

Frequently asked questions

1. Can I use ground turkey instead of beef?
   Absolutely! Ground turkey works well as a leaner alternative, though you may need to add a bit of extra seasoning for flavor.
2. What’s the best way to reheat leftovers?
   Gently reheat on the stovetop with a splash of water or milk, or microwave in 30-second intervals, stirring each time.
3. Can I use milk instead of cream?
   Yes, but it won’t be as creamy. Half-and-half is a better option if you want a lighter sauce without losing too much creaminess.
4. What other pasta can I use instead of orzo?
   Small pastas like ditalini or small shells work well. Cooking time may vary slightly.
5. Can I make this in advance?
   Yes, you can prepare it a day ahead, but the sauce will thicken in the fridge. Just reheat with a bit of extra liquid to bring it back to a creamy consistency.

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