Ingredients
Equipment
Method
Cooking Steps
- Bring a pot of salted water to a boil, then cook the orzo according to package instructions until al dente, usually about 8-10 minutes. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add chopped onions and sauté until they become soft and translucent, about 3-4 minutes. Then, stir in minced garlic, cooking for an additional minute until fragrant.
- Add the ground beef to the skillet, breaking it apart as it cooks. Continue cooking until it's browned and no longer pink, about 5-7 minutes.
- Sprinkle in the dried oregano and basil, along with salt and pepper to taste. Stir to combine and let the flavors meld for a minute.
- Mix in the diced tomatoes and tomato paste, stirring for about 2-3 minutes. Pour in the beef broth, bring the mixture to a simmer, and let it cook for an additional 5 minutes.
- In a separate saucepan, melt the butter over low heat. Add the heavy cream and simmer until it thickens slightly, about 3-5 minutes. Stir in the Parmesan cheese until melted and smooth. If the sauce is too acidic, consider adding sugar to balance the flavors.
- Gently fold the cooked orzo into the beef-tomato mixture. Then, pour the creamy sauce over the top, stirring everything together. Allow it to simmer for an extra 2-3 minutes, ensuring it’s heated through.
- Before serving, taste the dish and adjust the seasonings with more salt or pepper if necessary. Finish with chopped fresh parsley for a vibrant garnish.
Nutrition
Notes
Add a dollop of sour cream on top for an extra creamy finish.