Looking for a quick, comforting dinner that’s full of flavor and easy to make? This Ground Beef Orzo with Tomato Cream Sauce is the perfect one-pot meal to add to your weeknight dinner rotation. With tender orzo pasta, savory ground beef, and a rich, creamy tomato sauce, this dish delivers hearty satisfaction in just 30 minutes. Whether you’re feeding a hungry family or meal prepping for the week, this recipe checks all the boxes: it’s simple, affordable, and absolutely delicious.
Not only does it come together in a single skillet—cutting down on dishes—but it’s also versatile enough to adapt with ingredients you already have in your pantry. The creamy tomato sauce is infused with garlic, herbs, and just the right amount of richness to coat every bite of pasta. It’s a guaranteed crowd-pleaser and a perfect answer to the question, “What’s for dinner tonight?”
Ingredients You’ll Need
Creating this rich and satisfying Ground Beef Orzo with Tomato Cream Sauce starts with simple pantry staples and a few fresh ingredients. Here’s a breakdown of everything you’ll need to bring this comforting dish together.
Core Ingredients
These are the essential ingredients that form the base of the recipe:
- Ground Beef: Use lean ground beef (85/15 or 90/10) for a good balance of flavor without too much grease. It adds heartiness and rich depth to the dish.
- Orzo Pasta: A short-cut pasta that resembles rice, orzo cooks quickly and absorbs the sauce well, making every bite creamy and flavorful.
- Tomato Sauce: Choose a good-quality canned tomato sauce for a smooth texture. Crushed tomatoes can also be used if you prefer a chunkier sauce.
- Heavy Cream: This brings the creamy element that makes the sauce velvety and rich. Half-and-half or even coconut cream can be used as a substitute.
Aromatics and Flavor Builders
These ingredients lay the foundation for flavor in the sauce:
- Garlic: Minced fresh garlic enhances the dish with a deep, aromatic flavor.
- Onion: Diced yellow or white onion adds a touch of sweetness and body to the sauce.
- Olive Oil: Used to sauté the aromatics and help develop flavor.
- Salt and Black Pepper: Essential for seasoning the meat and sauce to taste.
- Italian Seasoning: A blend of herbs like oregano, basil, and thyme that delivers classic Italian flavor.
Finishing Touches and Optional Add-Ins
These ingredients enhance flavor, texture, or presentation:
- Parmesan Cheese: Adds a salty, nutty finish when stirred in at the end or sprinkled on top.
- Fresh Parsley or Basil: Chopped herbs provide a fresh, vibrant contrast to the rich sauce.
- Red Pepper Flakes (optional): For those who enjoy a bit of heat.
- Beef Broth or Chicken Stock (optional): Can be used instead of water to cook the orzo, boosting the overall flavor.
- Spinach or Mushrooms (optional): Stirring in spinach or sautéed mushrooms adds nutrition and extra texture.
Step-by-Step Instructions
This simple yet flavorful Ground Beef Orzo with Tomato Cream Sauce comes together quickly in one skillet. Follow these easy steps to create a rich, creamy pasta dish that’s perfect for any night of the week.
Step 1: Cook the Ground Beef and Aromatics
Start by heating a large skillet or sauté pan over medium-high heat. Add a drizzle of olive oil and once it’s hot, add the ground beef. Break it apart with a wooden spoon as it cooks. Cook for about 5 to 7 minutes, or until the beef is fully browned and no longer pink.
Once the beef is browned, drain any excess grease if necessary. Then, add the diced onion and cook for 3 to 4 minutes until it becomes soft and translucent. Stir in the minced garlic and cook for another 30 seconds to a minute, just until fragrant. This creates a flavorful base for your sauce.
Step 2: Add Tomato Sauce and Orzo
Pour in the tomato sauce and stir well to combine it with the beef and aromatics. Next, add the uncooked orzo directly to the skillet. Give everything a good stir so the orzo is evenly distributed.
At this stage, add about 2 cups of water, beef broth, or chicken stock—just enough liquid to allow the orzo to cook properly and absorb the sauce. Season with salt, black pepper, and Italian seasoning to taste.
Bring the mixture to a gentle simmer. Reduce the heat to medium-low and cover the skillet. Let it cook for 10 to 12 minutes, stirring occasionally to prevent sticking. The orzo should become tender and most of the liquid will be absorbed.
Step 3: Stir in the Cream and Finish the Dish
Once the orzo is cooked and the sauce has thickened, stir in the heavy cream. This is what transforms the tomato base into a rich and creamy sauce. Let the mixture simmer uncovered for 2 to 3 minutes more, just to thicken slightly and allow the flavors to meld.
At this point, you can stir in grated Parmesan cheese for an extra boost of umami and creaminess. Adjust the seasoning if needed, adding more salt or pepper to taste.
If you’re adding any extras like spinach or cooked mushrooms, stir them in now and cook for an additional minute or two until heated through.
Step 4: Garnish and Serve
Turn off the heat and let the dish rest for a minute before serving. Garnish with freshly chopped parsley or basil for a fresh, colorful finish. Spoon into bowls and serve warm. This dish pairs well with garlic bread, a green salad, or steamed vegetables.
Expert Tips for the Perfect Creamy Orzo
To achieve the best flavor and texture in your Ground Beef Orzo with Tomato Cream Sauce, a few simple techniques can make all the difference. These expert tips will help you avoid common mistakes and ensure your dish turns out creamy, rich, and perfectly cooked every time.
Use Full-Fat Cream for Richness
When it comes to creamy pasta dishes, the type of cream you use really matters. Full-fat heavy cream gives the sauce its luxurious texture and helps balance the acidity of the tomato sauce. Avoid using milk or low-fat substitutes, as they may curdle or result in a thin sauce. If you’re looking for a dairy-free alternative, full-fat coconut cream can also work well.
Don’t Overcook the Orzo
Orzo cooks quickly—usually within 10 to 12 minutes—so it’s important to monitor it closely. Overcooked orzo becomes mushy and can ruin the dish’s texture. Stir occasionally and test a grain toward the end of the cooking time to ensure it’s tender but still slightly firm (al dente). Remember, orzo continues to cook slightly even after being removed from the heat.
Stir Frequently to Prevent Sticking
Since the orzo is cooked directly in the sauce, it’s important to stir the mixture every few minutes as it simmers. This prevents the pasta from sticking to the bottom of the pan and ensures even cooking. A nonstick or stainless steel skillet works best for this kind of one-pan meal.
Add More Liquid if Needed
Orzo is like a sponge—it absorbs a lot of liquid. If the mixture becomes too thick before the orzo is fully cooked, simply add a bit more warm water, broth, or cream. Add the liquid gradually, one-quarter cup at a time, and stir it in well. This helps maintain a creamy texture without thinning the sauce too much.
Let It Rest Before Serving
Once the dish is finished cooking, let it sit off the heat for 2 to 3 minutes before serving. This allows the sauce to finish thickening and the flavors to meld. During this resting time, the orzo will absorb just a bit more of the sauce, resulting in a perfectly creamy consistency.
Ground Beef Orzo with Tomato Cream Sauce.
Ingredients
- 1 lb ground beef 85/15 or leaner
- 1 tablespoon olive oil
- 1 small yellow onion finely chopped
- 3 garlic cloves minced
- 1 ½ cups dry orzo pasta
- 1 ½ cups tomato sauce or crushed tomatoes
- 2 cups beef broth or chicken stock plus more if needed
- ½ cup heavy cream
- ½ teaspoon Italian seasoning
- Salt and black pepper to taste
- ¼ cup grated Parmesan cheese optional, for finishing
- Fresh parsley or basil chopped (for garnish)
- Red pepper flakes optional, for a hint of heat
Instructions
Brown the Beef
- Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned and fully cooked (about 6–7 minutes). Drain excess fat if needed.
Sauté Aromatics
- Add the chopped onion to the skillet and cook until softened, about 3–4 minutes. Stir in minced garlic and cook for another 30 seconds until fragrant.
Add Sauce and Orzo
- Pour in the tomato sauce and mix well with the beef and aromatics. Add the uncooked orzo and beef broth. Season with salt, pepper, and Italian seasoning. Stir to combine.
Simmer and Cook the Orzo
- Bring the mixture to a gentle simmer. Reduce heat to medium-low, cover, and cook for 10–12 minutes, stirring occasionally, until the orzo is tender and most of the liquid has been absorbed.
Finish with Cream
- Stir in the heavy cream and Parmesan (if using). Simmer uncovered for another 2–3 minutes until the sauce thickens and becomes creamy. Adjust seasoning as needed.
Serve and Garnish
- Remove from heat and let rest for 2 minutes. Garnish with fresh parsley or basil. Serve warm.
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