This Tomato Ground Beef Orzo is a hearty, one-pot comfort meal that combines tender pasta and savory beef in a luscious, creamy tomato sauce. It is incredibly easy to prepare, requiring just one Dutch oven and minimal cleanup, making it a weeknight hero.
With a rich texture from the heavy cream and a nutritious boost from fresh spinach, this dish is a complete, satisfying dinner that the whole family will love.
Recipe Details
- Flavor Profile: A savory base of browned beef and onions is simmered in a rich mixture of tomato sauce and cream, seasoned with Italian herbs and a hint of spice from red pepper flakes.
- Texture: The orzo cooks directly in the sauce, becoming tender and creamy (similar to risotto), while the beef provides a satisfying bite and the spinach adds a soft, wilted texture.
- Time: 10 minutes prep, 25 minutes cook time.
- Difficulty: Easy. Everything happens in one pot, from browning the meat to boiling the pasta.
What You’ll Need
To make this recipe, you will need a large soup pot or Dutch oven to accommodate the beef, liquid, and pasta. The ingredients rely on lean ground beef, pantry staples like orzo and canned tomato sauce, and fresh elements like spinach and cream to finish the sauce.
Ingredient Notes
- Lean Ground Beef – Using lean beef is recommended so the final dish isn’t too greasy. If you use a higher fat content, you may need to drain the excess fat.
- Orzo – This is a small, rice-shaped pasta that absorbs liquid beautifully, releasing starch to help thicken the creamy sauce.
- Tomato Sauce – Use plain canned tomato sauce (not pasta sauce) for a smooth tomato base.
- Heavy/Whipping Cream – This adds luxury to the sauce and balances the acidity of the tomatoes.
- Beef Broth – Provides the necessary liquid for the pasta to cook while reinforcing the savory beef flavor.
- Fresh Baby Spinach – Added at the very end, this wilts down in seconds to add color and nutrients.
- Parmesan Cheese – Freshly grated parmesan melts smoothly into the sauce for a savory finish.
- Worcestershire Sauce – A small splash adds a deep umami flavor that highlights the beef.
Add-ins and Substitutions
- Vegetables – You can sauté diced bell peppers or zucchini along with the onions for extra veggies.
- Protein – Ground turkey or ground chicken can be substituted for the beef if you prefer a lighter meat.
- Spice Level – The crushed red pepper flakes are optional. Omit them for a mild dish or increase the amount for more heat.
How to Make Tomato Ground Beef Orzo
- Brown the Beef: Add the ground beef to a soup pot or Dutch oven and break it up a little bit with your spoon. Let it cook, without stirring, over medium-high heat for 5-6 minutes. This allows the beef to develop a nice brown crust.
- Add Onion: Add the chopped onion to the pot and stir/break the beef up into small pieces. Let it cook for another 5 minutes or so. If there is a lot of excess fat (like if you didn’t use lean beef), spoon some of it out. Otherwise, leave it in the pot for flavor.
- Toast Orzo and Spices: Stir in the minced garlic, crushed red pepper flakes, Italian seasoning, and the uncooked orzo. Cook for about a minute to toast the spices and pasta slightly.
- Simmer: Stir in the tomato sauce, beef broth, heavy cream, and Worcestershire sauce. Once it starts to bubble, continue cooking for 10 minutes, uncovered. Stir fairly often so the orzo doesn’t stick to the bottom of the pot. You will likely need to turn the heat down a bit (to medium or even medium-low). It should gently bubble versus boil so the liquid doesn’t reduce too much before the pasta has cooked.
- Finish and Serve: Take the pot off the heat. Stir in the freshly grated parmesan cheese and the fresh baby spinach. Cover the pot for about 3-5 minutes or until the sauce has thickened up to your liking and the spinach has wilted. Season with salt and pepper as needed and serve immediately.
Pro Tip: Letting the beef cook undisturbed for the first 5-6 minutes is key. If you stir it constantly, it will steam rather than brown. That browning (the Maillard reaction) adds deep flavor to the entire dish.
Recipe Tips
- Stir Often: Orzo has a tendency to stick to the bottom of the pot because it releases a lot of starch. Make sure to scrape the bottom of the pot frequently while simmering.
- Control the Heat: Keep the simmer gentle. If the heat is too high, the liquid will evaporate before the pasta is tender, leaving you with dry pasta or burnt sauce.
- Don’t Overcook: The pasta will continue to soak up liquid as it sits covered at the end. Pull it off the heat when the pasta is just tender.
FAQs
- What if my sauce is too thick? The sauce naturally thickens as it stands. If it becomes too thick, simply stir in an extra splash of beef broth or water to loosen it up.
- Can I use frozen spinach? Yes, you can use frozen spinach. Thaw it and squeeze out the excess liquid before adding it to the pot at the end.
- How do I store leftovers? Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave, adding a little liquid if needed.
Serving Suggestions
- Bread: Serve with a slice of crusty garlic bread to scoop up the creamy tomato sauce.
- Salad: A crisp green salad with vinaigrette cuts through the richness of the cream and beef.
- Garnish: Top with extra parmesan cheese and fresh basil for a restaurant-quality presentation.
Make This Recipe in Advance
- Prep: You can chop the onions and garlic ahead of time to make cooking faster.
- Best Fresh: Because pasta absorbs liquid over time, this dish is best served fresh. However, leftovers are delicious; the pasta will just be softer and the sauce thicker.
Tomato Ground Beef Orzo
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
This Tomato Ground Beef Orzo is a hearty, one-pot comfort meal that combines tender pasta and savory beef in a luscious, creamy tomato sauce. Requiring just a single Dutch oven and minimal cleanup, it is a true weeknight hero. With a rich texture from heavy cream and a nutritious boost from fresh spinach, this dish is a complete, satisfying dinner that the whole family will love.
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 whipping cream
- 1 teaspoon Worcestershire sauce
- 1/2 cup freshly grated Parmesan cheese
- 2 cups (packed) fresh baby spinach
- Salt and pepper, to taste
Instructions
Brown the Beef
Add the ground beef to a soup pot or Dutch oven over medium-high heat. Break it up slightly with a spoon, then let it cook undisturbed for 5 to 6 minutes. This allows the beef to develop a deep brown crust (flavor!).
Add Onion
Add the chopped onion to the pot and stir, breaking the beef into smaller pieces as you mix. Cook for another 5 minutes until the onion is softened. If there is excessive grease, carefully spoon some out (this is less likely if using lean beef).
Toast Orzo and Spices
Stir in the minced garlic, crushed red pepper flakes, Italian seasoning, and the uncooked orzo pasta. Cook for about 1 minute, stirring constantly, to lightly toast the pasta and aromatics.
Simmer
Stir in the tomato sauce, beef broth, heavy cream, and Worcestershire sauce. Bring the mixture to a bubble, then reduce the heat to medium-low. Cook uncovered for 10 minutes. Important: Stir frequently to prevent the orzo from sticking to the bottom of the pot.
Finish and Serve
Once the orzo is tender and the sauce has thickened, remove the pot from the heat. Stir in the freshly grated Parmesan cheese and the fresh baby spinach. Cover the pot for 3 to 5 minutes to let the spinach wilt and the sauce settle. Season with salt and pepper to taste and serve immediately.
Notes
Stir Frequently: Orzo releases a lot of starch as it cooks, which makes the sauce creamy but also makes the pasta prone to sticking. Scrape the bottom of the pot often during the 10-minute simmer.
The “Undisturbed” Sear: Don’t skip the initial step of letting the beef sit without stirring. That browning process (the Maillard reaction) creates a depth of savory flavor that boiling the meat won’t achieve.
Sauce Consistency: The sauce will look slightly loose when you first take it off the heat, but the pasta will continue to absorb liquid as it sits. If it becomes too thick after resting, stir in a splash of water or extra broth.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: One-Pot
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 6g
- Sodium: 920mg
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: 14g
- Trans Fat: 1g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 115mg
Keywords: ground beef orzo, creamy tomato beef pasta, one pot pasta recipe, hamburger meat recipes, weeknight family dinner, spinach beef pasta, easy comfort food
