Ah, the hustle and bustle of a weeknight! There’s a comfort in knowing that a hearty, creamy dish is just a pot away—like a warm hug after a long day. Creamy Ground Beef and Orzo is that dish.
A delightful tangle of flavors and textures, it’s the kind of meal that makes you forget the chaos, even if just for a moment. Plus, with orzo, it feels fancy, like you’re dining out but in your PJs.
Steps
- Place the ground beef into a large pot and allow it to brown for several minutes without stirring. Once browned, add the chopped onion and break the beef into smaller pieces with a spoon, cooking for an additional few minutes.
- Incorporate the minced garlic, optional red pepper flakes, Italian seasoning, and orzo pasta into the pot. Stir and cook the mixture for about a minute to allow the flavors to meld.
- Pour in the tomato sauce, beef broth, heavy cream, and Worcestershire sauce. Let it simmer gently, stirring occasionally, until the pasta is tender and the sauce has thickened, which should take about 10 minutes.
- Remove the pot from the heat and mix in the freshly grated parmesan cheese and baby spinach. Cover the pot and let it sit for a few minutes to thicken further.
- Season the dish with salt and pepper to taste before serving. Adjust the consistency if necessary by letting it rest to absorb any excess liquid.
Ingredients
- 1 pound lean ground beef
- 1/2 medium onion, chopped
- 3-4 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/2 teaspoon Italian seasoning
- 1 cup uncooked orzo pasta
- 1 (14 ounce) can tomato sauce
- 3/4 cup beef broth
- 1 cup heavy or whipping cream
- 1 teaspoon Worcestershire sauce
- 1/2 cup freshly grated Parmesan cheese
- 2 cups fresh baby spinach, packed
- Salt and pepper, to taste
Nutritional Values
Calories: 2380kcal | Carbohydrates: 156g | Protein: 152g | Fat: 128g | Saturated Fat: 76g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 40g | Trans Fat: 4g | Cholesterol: 652mg | Sodium: 4040mg | Potassium: 4088mg | Fiber: 12g | Sugar: 24g | Vitamin A: 11596IU | Vitamin C: 52mg | Calcium: 956mg | Iron: 20mg
FAQ
- Can I substitute the cream in the recipe for a lower-fat alternative?
- It’s possible to substitute the cream with a lower-fat option, but be cautious as this may cause curdling due to the tomatoes’ acidity and the cooking heat. Additionally, using a lower-fat substitute will result in a less rich dish.
- Is it possible to make this recipe with rice instead of orzo?
- While this recipe is designed for orzo, you can try using rice, but be prepared to adjust the cooking time and liquid measurements as they may differ.
- What should I do if the orzo isn’t cooked by the time the liquid is almost gone?
- If you notice the liquid is running low and the orzo isn’t finished cooking, reduce the heat and consider adding a little more liquid. Conversely, if there’s too much liquid once cooking is complete, remove the pot from the heat and let it sit covered for a few minutes to allow the orzo to absorb the excess.
- How should I store and reheat leftovers?
- Store leftovers in an airtight container in the refrigerator for 3-4 days. When reheating, you might need to add a splash of cream to restore its consistency. Reheat gently on the stove over low heat or in the microwave in short intervals.
- Can I freeze the leftover ground beef orzo?
- Freezing is not recommended, as the texture of the orzo may become soft and unappealing after defrosting.
Tips
- Monitor the liquid levels: Due to variations in cookware and stoves, keep an eye on the liquid in the pot. If the orzo isn’t fully cooked and liquid is running low, reduce the heat and add a bit more broth or cream. Conversely, if there’s excess liquid after cooking, let the dish sit covered for a few minutes to allow the orzo to absorb it.
- Opt for freshly grated Parmesan: Grating your own Parmesan cheese enhances both the flavor and meltability, providing a superior taste compared to pre-packaged grated cheese. A Microplane grater is a handy tool for this task.
- Be cautious with cream substitutions: If you decide to use a lower-fat cream alternative, be aware it may curdle due to the acidic tomato sauce and cooking heat. This substitution will also result in a less rich dish, so it’s best to stick with heavy cream if possible.
- Revive leftovers with cream: When reheating leftovers, be aware that the orzo will have absorbed more liquid over time. Add a splash of cream while warming it up to restore its creamy texture.
Equipment
- Dutch Oven – A heavy-duty pot used for cooking the ground beef orzo.
- Microplane – For grating parmesan cheese.
- Garlic Press – To easily mince garlic cloves.
