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Ground Beef Orzo with Tomato Sauce Recipe
Ash Tyrrell

Ground Beef Orzo with Tomato Sauce Recipe

I still remember the first time I made this creamy ground beef orzo. It came together in one pan and filled my kitchen with the most comforting aroma. I love how the tomato cream sauce wraps every bite of orzo so perfectly. It’s the kind of meal I make when I want something easy but still special.
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Total Time 35 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • Heat olive oil in a large skillet over medium heat. Add chopped onions and cook until soft and slightly golden. Stir in garlic and cook until fragrant.
  • Add ground beef to the skillet and break it apart. Cook until browned and no pink remains. Drain excess fat if needed for a lighter sauce.
  • Stir in crushed tomatoes broth, and seasonings. Mix well so all flavors combine evenly. Let it simmer gently to deepen the flavor.
  • Pour in the orzo pasta and stir thoroughly. Let it cook in the sauce absorbing liquid slowly. Stir occasionally to prevent sticking.
  • Once orzo is tender lower heat and add cream. Stir in Parmesan cheese until melted and smooth. Let it rest for a few minutes before serving.

Method
 

  1. Heat olive oil in a large skillet over medium heat. Add chopped onions and cook until soft and slightly golden. Stir in garlic and cook until fragrant.
  2. Add ground beef to the skillet and break it apart. Cook until browned and no pink remains. Drain excess fat if needed for a lighter sauce.
  3. Stir in crushed tomatoes, broth, and seasonings. Mix well so all flavors combine evenly. Let it simmer gently to deepen the flavor.
  4. Pour in the orzo pasta and stir thoroughly. Let it cook in the sauce, absorbing liquid slowly. Stir occasionally to prevent sticking.
  5. Once orzo is tender, lower heat and add cream. Stir in Parmesan cheese until melted and smooth. Let it rest for a few minutes before serving.

Notes

  • I always brown the beef properly to build a deeper flavor.
  • I let the sauce simmer a bit longer for a richer taste.
  • I prefer freshly grated Parmesan for smoother melting.
  • I add a splash of broth if the orzo thickens too fast.
  • I taste at the end and adjust the seasoning before serving.