Ingredients
Equipment
Method
- Heat the olive oil in a large pot or deep skillet over medium-high heat.
- Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Add the chopped onion to the pot and cook until softened, about 5 minutes.
- Add the minced garlic and cook for another minute, until fragrant.
- Stir in the diced tomatoes, tomato paste, beef broth, Italian seasoning, salt, and pepper. Bring to a simmer.
- Add the orzo pasta to the pot and stir well to combine.
- Reduce the heat to low, cover, and simmer for 12-15 minutes, or until the orzo is cooked through and the liquid has been absorbed. Stir occasionally to prevent sticking.
- Remove from heat and let stand for a few minutes to allow the sauce to thicken slightly.
- Serve hot, topped with grated Parmesan cheese, fresh parsley, and red pepper flakes (if desired).
Notes
Don't overcook the orzo; check for doneness around the 12-minute mark. Adjust the liquid as needed if the orzo is drying out too quickly. For a spicier dish, add red pepper flakes. Leftovers can be stored in the refrigerator for up to 3 days and reheated on the stovetop or in the microwave. Try different variations like Mexican-inspired or Mediterranean by changing the seasoning and adding ingredients like black beans, corn, olives, or feta cheese.