This Ground Beef Orzo with Tomato Cream Sauce is a hearty, comforting meal that combines tender ground beef with creamy tomato sauce and al dente orzo pasta. Quick, easy, and full of flavor, this dish is perfect for busy weeknights or when you’re craving something rich and satisfying. The creamy tomato sauce takes this simple combination to the next level!
Why You’ll Love Ground Beef Orzo with Tomato Cream Sauce
This dish is the ultimate comfort food, featuring a rich tomato cream sauce that pairs perfectly with the savory ground beef and the small, chewy orzo pasta. It’s an easy one-pot meal that’s ready in under 30 minutes, making it a great option for a family dinner. The combination of textures and flavors is guaranteed to please everyone at the table!
Ingredients for Ground Beef Orzo with Tomato Cream Sauce
1 lb ground beef
1 medium onion, chopped
2 cloves garlic, minced
1 can (14.5 oz) diced tomatoes
1 cup tomato sauce
1/2 cup heavy cream
1 1/2 cups orzo pasta
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes (optional for heat)
Salt and black pepper, to taste
1 tablespoon olive oil
Fresh basil or parsley for garnish (optional)
1/4 cup grated Parmesan cheese (optional for serving)
Substitutions and Variations
Ground Beef: You can substitute ground turkey, chicken, or plant-based ground meat for a lighter option.
Orzo: If you don’t have orzo, you can use small pasta shapes like penne, fusilli, or even spaghetti broken into smaller pieces.
Heavy Cream: Use half-and-half or whole milk for a lighter version of the sauce, though the cream will give you a richer flavor.
Spices: Feel free to add a pinch of Italian seasoning or a bit of garlic powder for extra flavor.
How to Make Ground Beef Orzo with Tomato Cream Sauce
Step 1: Cook the Ground Beef
Heat the olive oil: In a large skillet or saucepan, heat the olive oil over medium heat.
Cook the beef: Add the ground beef to the skillet and cook, breaking it apart with a spoon, until it’s browned and cooked through (about 6-8 minutes).
Sauté the onion and garlic: Add the chopped onion and minced garlic to the skillet and sauté for 2-3 minutes until softened and fragrant.
Drain excess fat (if necessary): If there is excess fat, drain it off, leaving just enough for flavor.
Step 2: Prepare the Tomato Cream Sauce
Add the tomatoes and seasonings: Stir in the diced tomatoes (with their juices), tomato sauce, basil, oregano, and red pepper flakes (if using). Season with salt and pepper to taste.
Simmer the sauce: Bring the mixture to a simmer and cook for 10 minutes to allow the flavors to combine and the sauce to thicken slightly.
Step 3: Cook the Orzo
Cook the orzo: While the sauce is simmering, bring a separate pot of salted water to a boil. Add the orzo pasta and cook according to package instructions (about 8-10 minutes) until al dente.
Drain and add to the sauce: Drain the orzo and stir it into the tomato cream sauce. If the sauce is too thick, you can add a little pasta cooking water to thin it out.
Step 4: Finish the Dish
Add the cream: Stir in the heavy cream and cook for an additional 2-3 minutes until the sauce is creamy and well-combined.
Garnish and serve: Garnish with fresh basil or parsley, and sprinkle with grated Parmesan cheese, if desired.
Mix-ins and Add-ins for Extra Flavor
Vegetables: Add diced bell peppers, zucchini, or spinach to the sauce for extra veggies and color.
Cheese: Stir in some shredded mozzarella or provolone cheese for a cheesy twist.
Herbs: Fresh basil, thyme, or rosemary can add a burst of freshness to the dish.
Recipe Tips for the Best Ground Beef Orzo with Tomato Cream Sauce
Brown the beef well: Don’t rush the browning of the ground beef, as it adds extra flavor to the dish.
Don’t overcook the orzo: Since orzo cooks quickly, be sure to check it frequently to prevent it from becoming mushy.
Creamy sauce: For a thicker, creamier sauce, let the mixture simmer for a few more minutes after adding the cream.
Storage and Reheating Tips
Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezer: You can freeze this dish for up to 2 months. Allow it to cool completely, then transfer to a freezer-safe container. To reheat, thaw overnight in the fridge and reheat on the stove or in the microwave.
Reheat: To reheat, add a splash of water or milk to loosen the sauce if it’s become too thick. Reheat on the stove over low heat or in the microwave.
Recipe Variations
Meatless Version: Omit the ground beef and replace it with sautéed mushrooms or lentils for a vegetarian option.
Spicy Ground Beef Orzo: Add more red pepper flakes or a few dashes of hot sauce for a spicier version.
Cheesy Ground Beef Orzo: Add a layer of mozzarella cheese on top and bake in the oven until bubbly for a cheesy, casserole-style version.
FAQs – Ground Beef Orzo with Tomato Cream Sauce
Q: Can I use other types of pasta?
Yes, you can substitute the orzo with any small pasta shape you prefer, such as rotini, penne, or farfalle.
Q: Can I make this recipe in advance?
Yes, this dish can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat on the stove with a bit of extra cream or water to loosen the sauce.
Q: Is there a substitute for heavy cream?
You can use half-and-half, whole milk, or a dairy-free alternative like coconut cream for a lighter or dairy-free version.
Final Thoughts
This Ground Beef Orzo with Tomato Cream Sauce is the perfect weeknight dinner: easy to make, packed with flavor, and comforting. The creamy tomato sauce combined with savory ground beef and tender orzo makes for a rich, satisfying dish that will please everyone. It’s an easy, one-pot meal that’s ideal for any night of the week!
Ground Beef Orzo with Tomato Cream Sauce
Equipment
- Large skillet
- spoon, pot
- Measuring spoons
- serving spoon
Ingredients
- 1 lb ground beef
- 1 tablespoon olive oil
- 1 small onion chopped
- 2 cloves garlic minced
- 1 can 14 oz crushed tomatoes
- 1/2 cup heavy cream
- 1 cup orzo pasta
- 2 cups beef broth
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan cheese optional for garnish
- Fresh basil leaves optional for garnish
Instructions
- In a large skillet, heat olive oil over medium heat. Add ground beef and cook until browned, breaking it up into smaller pieces with a spoon. Drain any excess fat.
- Add chopped onion and garlic to the skillet with the beef, and sauté for 2-3 minutes until softened.
- Add crushed tomatoes, beef broth, and dried basil. Stir to combine.
- Stir in the orzo pasta, cover, and simmer for 10-12 minutes, or until the orzo is tender and has absorbed most of the liquid. Stir occasionally to prevent sticking.
- Once the orzo is cooked, stir in the heavy cream. Cook for another 2-3 minutes until the sauce has thickened and become creamy.
- Season with salt and pepper to taste.
- Serve the orzo hot, garnished with grated Parmesan cheese and fresh basil leaves, if desired.
Notes
- You can use ground turkey or chicken instead of beef for a lighter version.
- For a spicier version, add red pepper flakes to taste.
- This recipe can be stored in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over medium heat, adding a splash of water or broth if needed to loosen the sauce.
