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Ground Beef Orzo with Tomato Cream Sauce

Creamy Ground Beef Orzo with Tomato Sauce for Cozy Nights

A comforting Ground Beef Orzo with Tomato Cream Sauce that warms you from the inside out, ideal for a busy weeknight.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 plates
Course: PASTA
Cuisine: Italian
Calories: 600

Ingredients
  

For the Main Dish
  • 1 pound Ground Beef lean ground beef is a healthier option
  • 1 cup Orzo Pasta can substitute with another small pasta type
  • 1 medium Onion can substitute with shallots or leeks
  • 3 cloves Garlic fresh garlic is ideal
  • 2 tablespoons Olive Oil can swap with vegetable or canola oil
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Dried Basil
  • to taste Salt
  • to taste Pepper
For the Sauce
  • 2 cups Beef Broth or chicken broth, vegetable broth is a lighter option
  • 14.5 ounces Diced Tomatoes canned or fresh, based on preference
  • 2 tablespoons Tomato Paste can be omitted if necessary
  • 1 cup Heavy Cream or half-and-half, coconut cream for dairy-free
  • 1/2 cup Parmesan Cheese nutritional yeast for vegan option
  • 2 tablespoons Butter can use vegan butter
  • 1 teaspoon Sugar optional, to balance acidity
  • 2 tablespoons Fresh Parsley optional, for garnish

Equipment

  • large skillet
  • Saucepan
  • Pot

Method
 

Cooking Steps
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

Serving: 1plateCalories: 600kcalCarbohydrates: 45gProtein: 30gFat: 35gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 3mg

Notes

Add a dollop of sour cream on top for an extra creamy finish.

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