Description
This Ground Beef and Orzo recipe is a delicious and hearty one-pot meal that combines tender ground beef, sautéed onions and garlic, savory tomato sauce, and perfectly cooked orzo pasta. Infused with Italian seasoning and finished with freshly grated Parmesan cheese, it’s a quick, comforting dish ideal for weeknight dinners.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 pound (454 g) ground beef (85/15 or 90/10)
- 1 onion, diced
- 3 cloves garlic, finely minced
- 1 cup (150 g) uncooked orzo
- 15 ounces (425 g) tomato sauce
- 2 cups (473 ml) beef broth
- 1 tablespoon Italian seasoning
- Salt and pepper, to taste
- â…“ cup (33 g) freshly grated parmesan cheese, plus extra for garnish
Instructions
- Brown the Ground Beef: In a large skillet or Dutch oven over medium-high heat, heat the olive oil. Add the ground beef and break it into small pieces using a spatula or wooden spoon. Cook until the beef is browned and no pink remains.
- Sauté Onions and Garlic: Add the diced onion and minced garlic to the skillet with the browned beef. Sauté, stirring occasionally, until the onions soften and the mixture becomes fragrant, about 3 minutes.
- Add Orzo: Stir in the uncooked orzo, mixing it well into the beef and onion mixture to lightly coat the pasta with the flavors.
- Add Liquids and Seasoning: Pour in the tomato sauce and beef broth. Sprinkle in the Italian seasoning and season with salt and pepper to taste. Stir everything together thoroughly.
- Simmer: Bring the mixture to a boil, then reduce heat to low. Let it simmer uncovered, stirring occasionally, for about 10 minutes until most of the liquid is absorbed but the mixture remains slightly saucy and the orzo is cooked.
- Add Parmesan Cheese: Remove from heat and stir in the freshly grated parmesan cheese until it’s fully incorporated and creamy. Add more parmesan if desired.
- Serve: Serve the dish warm, garnished with extra parmesan cheese and optional fresh basil or parsley for added color and flavor.
Notes
- Use lean ground beef (85/15 or 90/10) for best flavor and texture.
- Do not overcook the orzo; it should be tender but not mushy and the sauce should remain slightly saucy.
- You can substitute beef broth with chicken or vegetable broth if preferred.
- For a vegetarian version, replace ground beef with plant-based crumbles and use vegetable broth.
- Leftovers can be refrigerated for up to 3 days and reheated on stovetop or microwave.
- Add fresh herbs like basil or parsley at the end for freshness.
