Description
This comforting Beef Orzo with Tomato Cream Sauce is a hearty and flavorful dish combining tender ground beef, perfectly cooked orzo pasta, and a rich tomato cream sauce infused with garlic, herbs, and Parmesan cheese. Perfect for a weeknight dinner, it’s easy to prepare and delivers a satisfying blend of creamy and savory flavors.
Ingredients
Scale
Main Ingredients
- 1 pound ground beef
- 1 cup orzo pasta
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (14.5 ounces) crushed tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Fresh basil or parsley for garnish (optional)
Instructions
- Cook the orzo pasta: Cook the orzo according to the package instructions until al dente. Drain well and set aside for later use.
- Sauté the onion: Heat olive oil in a large skillet over medium heat. Add diced onion and sauté for 3-4 minutes until translucent and softened.
- Add garlic: Stir in minced garlic and cook for 1 minute more until fragrant but not browned.
- Brown the ground beef: Increase heat to medium-high and add ground beef to the skillet. Cook thoroughly, breaking it apart with a spoon until it is evenly browned and no pink remains.
- Simmer with tomatoes and herbs: Stir in crushed tomatoes, tomato paste, oregano, basil, salt, and black pepper. Reduce heat to low and let the mixture simmer gently for 10 minutes to develop the flavors.
- Add heavy cream: Pour in the heavy cream and continue simmering for an additional 5 minutes to allow the sauce to thicken slightly and become creamy.
- Combine with cooked orzo and cheese: Add the cooked orzo pasta and grated Parmesan cheese to the skillet, stirring thoroughly to combine all ingredients evenly.
- Rest and garnish: Remove the skillet from heat and let the dish rest for a couple of minutes. Garnish with fresh basil or parsley if desired before serving.
Notes
- Be sure not to overcook the orzo; it should be al dente to hold its shape well in the sauce.
- You can substitute half-and-half for the heavy cream for a lighter version, though the sauce will be less rich.
- For added flavor, consider deglazing the pan with a splash of red wine after browning the beef.
- Fresh herbs can be used instead of dried for a brighter flavor.
- This dish pairs well with a green salad or steamed vegetables for a complete meal.
