Name: Ground Beef Orzo with Tomato Cream Sauce
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 lb (450g) ground beef; 1 cup uncooked orzo pasta; 1 medium yellow onion, finely chopped; 3 cloves garlic, minced; 1 can (14 oz) crushed tomatoes; 1/2 cup heavy cream; 2 cups low sodium beef broth; 2 tablespoons olive oil; 1 teaspoon dried oregano; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 cup grated parmesan cheese; Fresh basil leaves, for garnish (optional)

The Story Behind This Ground Beef Orzo with Tomato Cream Sauce

Okay, so you know those nights when you stare hopelessly into your fridge and somehow six random jars of pickles have materialized, but what you really need is something hearty and just a bit cozy? That’s how I stumbled upon this ground beef orzo with tomato cream sauce situation. I have this memory of my little brother, maybe ten, once wolfing down a whole pot of this at a family get-together—he stopped mid-bite, looked up, and with total seriousness said “This? Is the best thing you make mum.” (Honestly, I think he was just really hungry, but I’ll take that win.) Anyway, I’ve been making some version of this ever since, with tweaks along the way. Oh, and full disclosure: I’ve definitely spilled orzo all over the floor more than once, so if your stovetop’s a mess at the end… well, you’re in good company!

Why You’ll Love This (Orzo is the Real Hero)

I make this when I want something warm, filling, and comforting, but I don’t want to spend ages chopping or fussing over fussy techniques (I mean, who actually enjoys more than three pans? Not me). My family goes a little wild for this because it’s simple, but feels fancy—creamy tomato sauce, ground beef, those tiny, chewy orzo grains that soak it all up. It just… works. If the fridge is bare except for some ground beef, a can of tomatoes, and (ideally) cream, you’re halfway there. Also, the leftovers taste even better (if they survive to the next day; sometimes mine don’t). I did once try a super low-fat version and it kind of missed it’s soul, but hey, experiments happen.

What You’ll Need (And What You’ll Probably Sub)

250g (about 9oz) ground beef (I’ve used ground turkey in a pinch—totally fine, just less rich)
1 medium onion, diced (my sister skips onion, but she’s odd)
3 cloves garlic, minced (honestly, just go by taste, I like a bit more sometimes)
250g orzo pasta (half a box-ish, but a “good handful” if you’re like me and refuse to measure sometimes)
1 can (400g/14oz) crushed tomatoes (Grandma says Mutti brand, but any works—one time I used passata and it was fine!)
120ml (1/2 cup) heavy cream (or, in a rush, I once used whole milk plus a spoonful of cream cheese—tasted good anyway)
1 tbsp tomato paste (optional; I honestly forget this about half the time)
1 tsp dried oregano (sometimes I do dried basil, can’t decide which I like best)
Good pinch of salt and pepper
Handful grated parmesan—plus more for serving (that shaker stuff is ok if ur desperate)
2 tbsp olive oil
Fresh chopped parsley or basil, for sprinkling (if you remember)

How to Make It—In Real Life, Not in a Restaurant Kitchen

In a big frying pan (or a big-ish saucepan, which is what I use most nights), splash in your olive oil over medium heat. Throw in the onion and cook for about 5 mins until it’s softening up. If it gets a bit brown, whatever, adds flavor.
Toss in your garlic, give it a quick stir, then the ground beef. Break it up with a spoon—lean into it, it’s therapeutic. Cook until nicely browned. This is usually when I sneak a taste, just saying.
If you remembered tomato paste, add it now, stir for about a minute so it gets all toasty and concentrated. Don’t panic if you forgot; it’s fine.
Pour in crushed tomatoes, oregano, salt & pepper. Let it bubble away for 5 or so mins—this is where it might look a bit soupy. That’s ok. Now’s a good time to check your DMs or yell at your family to set the table.
Add your orzo straight in—no need to pre-boil it, it cooks with everything else (which is the magic). Stir so it doesn’t sink and stick.
Simmer, uncovered, for about 10-12 minutes, stirring now and then so you avoid a gluey pan bottom. If it looks like it’s drying out, just chuck in a splash of water or even some stock if you like.
When the orzo is tender (bite a piece—don’t trust the clock), swirl in the cream. The sauce goes pink and dreamy. Turn off the heat, stir in a handful of parmesan, and let it all sit for a minute or two.
Taste, add more salt/pepper if you need, and scoop into bowls. Shower with more cheese and herbs. Victory!

What I’ve Learned (Mostly by Accident)

Trying to use skim milk instead of cream? It’s not the same, but if you throw in a teaspoon of butter, it helps. Weird, but true.
If you walk away for more than five minutes after adding orzo, it will stick. Every time. I’ve lost many batches to this – just don’t get too distracted (guilty!).

The “Let’s Try Something Else” Chronicles (Variations)

Turkey works great, but lamb made it a bit too rich for my taste. Maybe you’ll like it…?
Swapped the orzo for small shells once. It was fine, but orzo holds the sauce better.
Tried adding zucchini or spinach for a veg boost; tastes good but gets watery if you use too much, so just a handful!
That time I “experimented” with adding chili flakes—the kids picked them all out. I stick to a dash now.

If You Don’t Have the Right Pan…

A big skillet is my go-to, but I’ve made it in a soup pot (worked fine). Just don’t pick something with too thin a bottom or the orzo wants to scorch. Or, I suppose you could use a slow cooker, but I’ve never tried – seems over-complicated for a twenty-odd minute dinner, right?

Ground Beef Orzo with Tomato Cream Sauce

Storing Leftovers—Assuming You Even Get Any

This keeps really well in an airtight container for up to 3 days, but honestly, in my house it never lasts more than a day! Sometimes, I think it actually tastes better on day two, after the flavors snuggle up together. If you revisit it, just add a splash of water before reheating to keep it saucy. Oh, and don’t microwave in a metal container (guilty again).

Eating Time—My Serving Favorites

We love this with a crunchy salad—something like this Classic Caesar Salad from Bon Appetit—and garlic bread for carb overload (not sorry!). For fancier nights? A little glass of something cold. Or just eat it out of the pot at the counter, which is honestly my favorite. If you want more Italian-style recipes to serve as sides, these ideas from Olive Magazine are fantastic!

Lessons Learned (the hard way… oops)

I once tried to rush the orzo, cranked up the heat, and it welded itself to my pan. Not worth the “speed”—simmer gently, always.
Be generous with the cheese! I tried to go light once and everyone asked what was missing.

FAQ: Because Folks (and Friends) Have Actually Asked Me…

Can I make this dairy-free? Sure, swap the cream for soy or oat “cream”—it’s different, but pretty good. Skip the cheese or use a vegan one… though I’ll be honest, I like the real deal best.
Does the orzo turn mushy? It can if you let it sit too long before eating. I aim to serve as soon as the cream goes in (but mine’s still tasty microwaved next day—just a bit softer).
Can I use gluten-free orzo? I haven’t tried, but I’ve heard this one from Bob’s Red Mill works pretty well if you don’t overcook it.
Why does my sauce look split sometimes? Eh, probably boiled it too hard after adding cream. Next time, take the heat right down and just gently stir. Hasn’t failed me since!

So that’s it—my not-quite-perfect, always satisfying ground beef orzo with tomato cream sauce. I promise it’s tastier than it looks midway through cooking, and if you’re cleaning orzo out form under the stove later, just remember you’re among friends here. Enjoy!

Ground Beef Orzo with Tomato Cream Sauce: My Weeknight Wonder