Description
A refined, effortless one-pot dinner that combines savory browned ground beef with tender orzo pasta in a luxurious tomato-infused velvet sauce. Featuring aromatic garlic, earthy herbs, and a gentle heat from red pepper flakes, this comforting meal is finished with fresh spinach for a silky texture. Perfect for busy weeknights, this professional-grade dish delivers sophisticated flavors and satisfying results in under 40 minutes, all while keeping your kitchen cleanup to a minimum.
Ingredients
1 lb lean ground beef
1 tablespoon olive oil
1 small yellow onion, diced
3 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes
1 cup orzo pasta
2 cups beef broth (alcohol-free)
1 cup tomato purée
1/2 cup heavy cream
2 cups fresh baby spinach
Salt and black pepper to taste
Optional: Grated parmesan cheese for serving
Instructions
Heat olive oil in a large deep skillet or Dutch oven over medium-high heat.
Add the ground beef and cook until browned, breaking it up with a spoon; drain excess fat if necessary.
Add the onion and sauté until translucent, about 3-5 minutes.
Stir in the garlic, oregano, and red pepper flakes, cooking for one minute until fragrant.
Pour in the beef broth and tomato purée, stirring to combine; bring to a light simmer.
Add the dry orzo pasta to the pot, cover, and reduce heat to low; cook for about 10-12 minutes or until orzo is tender and most liquid is absorbed.
Stir in the heavy cream and fresh spinach, cooking until the spinach is wilted and the sauce is creamy.
Season with salt and pepper to taste and serve warm with optional parmesan.
Notes
Ensure you use a high-quality alcohol-free beef broth. If the mixture becomes too dry, add a splash of water or broth before adding the cream. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10
- Cook Time: 25
- Category: Meals
- Method: Stovetop
- Cuisine: Modern American