Description
This Ground Beef and Orzo recipe is a comforting and flavorful one-pot meal perfect for a quick weeknight dinner. Tender orzo pasta is simmered with browned ground beef, fragrant garlic and onions, and a rich tomato sauce seasoned with Italian herbs, then finished with creamy parmesan cheese for a delicious, hearty dish everyone will love.
Ingredients
Scale
Meat and Dairy
- 1 pound (454 g) ground beef (85/15 or 90/10)
- ⅓ cup (33 g) freshly grated parmesan cheese, plus extra for garnish
Produce
- 1 onion, diced
- 3 cloves garlic, finely minced
Pantry
- 1 tablespoon olive oil
- 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
Instructions
- Brown the 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 with a spatula or wooden spoon. Cook until the beef is fully browned and no pink remains.
- Sauté Aromatics: Add the diced onion and minced garlic to the skillet with the browned beef. Sauté, stirring occasionally, until the onions are softened and fragrant, about 3 minutes.
- Add Orzo: Stir in the uncooked orzo, mixing it thoroughly into the beef and onion mixture so the pasta is lightly coated in the flavors.
- Add Liquids & Seasonings: Pour in the tomato sauce and beef broth. Sprinkle Italian seasoning over the mixture and season with salt and pepper to taste. Stir well to combine all ingredients evenly.
- Simmer: Bring the mixture to a boil, then reduce the heat to a low simmer. Cook uncovered, stirring occasionally, for approximately 10 minutes until the orzo has absorbed most of the liquid but the dish remains slightly saucy, ensuring the pasta is tender and the flavors meld beautifully.
- Add Parmesan: Remove the skillet from heat. Stir in the freshly grated parmesan cheese until fully incorporated and creamy. Add additional parmesan if desired for extra richness.
- Serve: Serve the dish warm, garnished with extra parmesan cheese and optionally fresh basil or parsley for a bright, fresh touch.
Notes
- Use ground beef with 85/15 or 90/10 lean-to-fat ratio for the best balance of flavor and fat.
- Stir frequently during simmering to prevent the orzo from sticking to the skillet bottom.
- If the mixture gets too thick before the orzo is cooked, add a little more beef broth or water to loosen.
- For a vegetarian variation, substitute ground beef with plant-based meat alternatives and use vegetable broth.
- Leftovers store well and can be reheated gently on the stove or in the microwave.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-American
