Ground Beef Orzo
Lean ground beef, onion and garlic simmered with orzo in a creamy tomato sauce, finished with parmesan and spinach in one pot.
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Ingredients
- 1 pound lean ground beef
- 1/2 medium onion chopped
- 3 cloves garlic minced, 3 to 4
- 1/2 teaspoon crushed red pepper flakes optional
- 1/2 teaspoon Italian seasoning
- 1 cup orzo pasta uncooked
- 1 can tomato sauce 15 ounces
- 3/4 cup beef broth
- 1 cup heavy cream
- 1 teaspoon Worcestershire sauce
- 1/2 cup parmesan cheese freshly grated
- 2 cups fresh baby spinach packed
- salt and pepper to taste
Instructions
- Add the ground beef to a soup pot or Dutch oven and break it up a little with a spoon. Cook without stirring over medium-high heat for 5 to 6 minutes.
- Add the onion and break the beef into small pieces. Cook about 5 minutes more, until the beef is no longer pink (160°F). If there is a lot of fat, spoon some out.
- Stir in the garlic, red pepper flakes, Italian seasoning and orzo and cook for about a minute.
- Stir in the tomato sauce, beef broth, cream and Worcestershire. Once it bubbles, cook uncovered for 10 minutes, stirring often, turning the heat down to medium or medium-low so it gently bubbles rather than boils.
- Take the pot off the heat, stir in the parmesan and spinach, and cover for 3 to 5 minutes, until thickened to your liking. Season with salt and pepper and serve.
Notes
If it thickens too much, stir in a splash of broth. Refrigerate leftovers within 2 hours and eat within 3 to 4 days; reheat to 165°F.
Nutrition
Serving: 1servingCalories: 700kcalCarbohydrates: 44.1gProtein: 34.4gFat: 43.1gSodium: 528mgFiber: 3.7gSugar: 7.3g