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One-Pot Beef Orzo in Creamy Tomato Sauce brings together tiny pasta, flavorful ground beef, and a velvety tomato sauce that's ready in half an hour. This simple weeknight meal combines comfort and convenience in every bite, making it a surefire hit for everyone at your table.
What Makes This Dish Special
You'll fall in love with this no-fuss, single-pot creation that cuts down on cleanup time. The silky tomato sauce hugs each bit of orzo while the beef adds heartiness that'll please picky eaters and foodies alike. It's the ultimate comfort food when you're short on time but want something delicious.
What You'll Need for Beef Orzo
- Ground Beef: Go for 90% lean or higher for best taste without excess fat.
- Garlic and Onion: They create a tasty foundation for everything else.
- Red Pepper Flakes: Add some if you want a little kick.
- Italian Seasoning: This herb mix brings everything together.
- Orzo: These tiny rice-shaped pasta pieces cook up quickly.
- Tomato Sauce: The canned variety works perfectly as your sauce starter.
- Beef Broth: Gives everything a deeper, meatier flavor.
- Heavy Cream: Makes everything wonderfully smooth and rich.
- Worcestershire Sauce: Adds that can't-quite-place-it savory taste.
- Parmesan Cheese: Grab a block and grate it yourself for best results.
- Spinach: Brings color and nutrients to balance the richness.
How To Make It
- Start With The Meat:
- Get your ground beef nice and brown in a big pot before tossing in onions and garlic. Mix in those pepper flakes, Italian herbs, and orzo next. Give everything another minute to toast up.
- Build Your Sauce:
- Pour in tomato sauce, broth, cream, and a splash of Worcestershire. Let everything bubble gently until the liquid thickens and your orzo gets tender.
- Finish It Off:
- Mix in your Parmesan and handful of spinach, then pop a lid on it for a few minutes. This helps everything come together. Add a pinch of salt and pepper until it tastes just right.
- Time To Eat:
- Sprinkle some extra cheese on top and dig in while it's warm.
Helpful Hints
Watch your pot carefully and add extra liquid if the orzo soaks up too much too fast. Don't use pre-grated Parmesan from a shaker if you can avoid it. The dish needs a few minutes to sit after cooking so the sauce can get to the perfect thickness.
Mix It Up
You can try half-and-half instead of heavy cream but watch it doesn't split. Skip the hot pepper if you've got kids eating. Toss in some chopped mushrooms or diced zucchini to sneak in more veggies. Ground turkey works great if you don't want beef.
Perfect Pairings
This hearty dish goes wonderfully with a light green salad topped with honey mustard or balsamic dressing. Some warm crusty bread or simple steamed veggies like asparagus or broccoli round out the meal nicely. These lighter sides balance out the richness of the orzo.
Saving For Later
Pop any leftovers in a sealed container in your fridge and they'll stay good for 3-4 days. When you're ready to eat again, warm it up on the stove and add a tiny splash of cream to bring the sauce back to life. Don't stick it in the freezer though, as your orzo might get mushy.
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Frequently Asked Questions
- → Why is my sauce too runny?
If the sauce feels thin, let it sit for a few extra minutes with the heat off. The orzo will soak up more liquid while resting. Keep the simmer low; boiling it too fast can make it watery.
- → Can I swap orzo for another pasta?
Orzo’s size works well for this dish, but small pastas like shells or ditalini can work too. Keep in mind you may need to tweak cooking times and liquid amounts to get the texture right.
- → What can I use instead of heavy cream?
You can replace heavy cream with half-and-half for a lighter dish, though it won’t be as creamy. Mix milk with a little butter for a thinner option, but avoid plant-based options since they may separate.
- → Can I make it ahead of time?
This dish is best hot off the stove since the pasta keeps soaking up sauce. If reheating leftovers, stir in a splash of cream or broth to loosen the consistency. Warm on low to keep the sauce smooth.
- → How can I include extra veggies?
Aside from spinach, toss in mushrooms with the onions or add diced zucchini, peas, or bell peppers. Don’t overcrowd the pot or it might throw off the cooking and liquid balance.
- → What type of beef should I use?
Opt for lean ground beef (85-90% lean) for the best flavor without extra oil. If using fattier meat, be sure to drain the grease after cooking to avoid a heavy, oily dish.