I’ve made a version of this dish countless times, at least 101, maybe more. It’s my go-to dinner when I need something quick, comforting, and guaranteed to be a family hit, even when I haven’t planned ahead. Sometimes it’s elbow macaroni, sometimes it’s shells, but it’s always a one-pot wonder that’s ready in 30 minutes, full of creamy, tomatoey goodness. (A true crowd-pleaser!) This time, I’m using orzo, which cooks even faster and feels like the ultimate comfort food.
The recipe is simple, with just a handful of ingredients and a super easy one-pot method. You’ll start by browning ground beef and onion, then flavoring it with tomato paste, garlic, and Italian seasoning.
The magic happens when the orzo cooks right in the sauce, which is a blend of tomato sauce, broth, and cream. As the orzo cooks, it releases starch that thickens the sauce in a way cream alone can’t achieve. Make sure to keep the heat at a gentle simmer so the liquid doesn’t evaporate too quickly. (But if it does, no worries—just add a little more broth!)
Once the orzo is tender, stir in some Parmesan, then let the pot sit off the heat for a few minutes. This allows any remaining liquid to absorb, the cheese to melt perfectly, and the whole dish to get even creamier. Simple, delicious, and pure comfort.
Creamy Ground Beef Orzo
Ingredients
- 1 lb lean ground beef
- 1 small white onion, finely chopped
- 4 cloves garlic, minced
- 1 1/2 teaspoons Italian seasoning
- 2 tablespoons tomato paste
- 1 cup orzo
- 1 (14 oz) can tomato sauce
- 1 cup chicken or beef broth
- 3/4 cup heavy whipping cream
- 1/2 cup Parmesan cheese, freshly grated
- 2 tablespoons fresh parsley, chopped (optional)
- Kosher salt and freshly ground black pepper, to taste
Preparation
- In a large pot or Dutch oven over medium-high heat, cook the ground beef. Season with salt and pepper, breaking it up, but let it brown for about 5 minutes without stirring.
- Add the onion and continue cooking, breaking up the beef as you go, until the beef is fully cooked and the onion softens, about 5 minutes.
- Stir in garlic, Italian seasoning, and tomato paste. Cook until fragrant and the tomato paste darkens, about 1 minute.
- Add the orzo, tomato sauce, broth, and heavy cream. Bring to a gentle boil and cook, stirring often, until the orzo is tender, about 10 minutes. Adjust heat if needed to prevent the liquid from evaporating too quickly.
- Remove from heat and stir in Parmesan and parsley (if using). Cover the pot and let it rest for 5 minutes. Stir, adjust seasoning, and serve. Enjoy!