Ingredients
Meat and Oil
- 1 tablespoon olive oil
- 1 pound lean ground beef
Vegetables and Aromatics
- 1 ¼ cups yellow onion, chopped
- 6 cloves garlic, minced
- 2 handfuls baby spinach
Seasonings and Spices
- 1 teaspoon Italian seasoning
- 1 teaspoon umami seasoning (or soy sauce as substitute)
- ½ teaspoon garlic powder
- 1 teaspoon Calabrian chili paste (or ½ teaspoon red pepper flakes)
Liquids and Canned Goods
- 14.5 ounce can fire roasted tomatoes
- 1 cup beef broth
Grains and Dairy
- 1 cup dry orzo
- ½ cup grated parmesan cheese
- 3 tablespoons heavy cream
Instructions
- CRUMBLE: Heat 1 tablespoon olive oil in a 3-quart dutch oven or larger over medium-high heat. Add 1 pound lean ground beef and cook it, breaking it up with a spoon, and stirring frequently until no longer pink, about 5-6 minutes.
- ADD AROMATICS: Add 1 ¼ cups chopped yellow onions to the beef and cook for 5-6 minutes until onions soften and become translucent. Then add 6 cloves minced garlic and cook for an additional minute until fragrant.
- SEASON: Sprinkle the beef and onion mixture with 1 teaspoon Italian seasoning, 1 teaspoon umami seasoning (or soy sauce), ½ teaspoon garlic powder, and 1 teaspoon Calabrian chili paste (or ½ teaspoon red pepper flakes). Stir well to combine the flavors.
- SIMMER: Pour in 14.5 ounces of fire roasted tomatoes, 1 cup beef broth, and 1 cup dry orzo into the pot. Increase heat to high and bring the mixture to a simmer. Once simmering, cover with a lid, reduce the heat to medium-low, and let it cook for 8 minutes until the orzo is tender and most liquid is absorbed.
- FINISH: Remove the lid and stir in ½ cup grated parmesan cheese, 3 tablespoons heavy cream, and 2 handfuls of baby spinach until the spinach wilts and the mixture is creamy. Taste and season with kosher salt and black pepper as desired. Serve warm, garnished with additional parmesan cheese if preferred.
Notes
- You can substitute umami seasoning with soy sauce or mushroom powder for similar depth of flavor.
- If Calabrian chili paste is not available, red pepper flakes provide a good alternative for spice.
- Using a non-stick dutch oven helps prevent sticking when cooking the beef and simmering the orzo.
- For a lighter version, substitute heavy cream with half-and-half or omit it entirely; the parmesan will still add creaminess.
- Leftovers keep well in the refrigerator for up to 3 days and reheat gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
