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Ground Beef Orzo with Tomato Cream Sauce

Ground beef orzo with tomato cream sauce is a one-pot skillet dinner where plump orzo cooks until tender in a rich tomato-beef broth, then gets creamy from heavy cream. Parmesan melts in at the end for a spoon-coating texture and a bright garnish of fresh basil.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Ground Beef Orzo with Tomato Cream Sauce
  • 1 lb ground beef Use 80/20 for best browning; drain excess fat after cooking.
  • 1 medium onion, diced
  • 4 garlic, minced
  • 1.5 cup orzo pasta, uncooked
  • 1 can (14.5 oz) crushed tomatoes
  • 2 cup beef broth
  • 0.75 cup heavy cream
  • 1 tsp Italian seasoning
  • 0.5 tsp smoked paprika
  • 1 salt and black pepper to taste Season gradually; you can always add more before serving.
  • 0.5 cup parmesan cheese, grated Stir in off the heat so it melts smoothly.
  • 1 fresh basil for garnish

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Brown the beef and build flavor
  1. Brown the ground beef in a large deep skillet over medium-high heat, breaking it apart, then drain excess fat.
  2. Add the diced onion and cook for 3 minutes until softened, then add the minced garlic and cook for 1 more minute.
Cook the orzo in the tomato-beef broth
  1. Stir in the uncooked orzo and toast for 1 minute.
  2. Pour in the crushed tomatoes and beef broth.
  3. Add Italian seasoning, smoked paprika, salt, and black pepper, bring to a boil, then reduce to medium-low, cover, and cook for 12 minutes, stirring occasionally, until orzo is tender.
Finish with cream and parmesan
  1. Stir in the heavy cream and simmer uncovered for 2–3 minutes until the sauce thickens.
  2. Remove from heat, stir in the grated parmesan, then garnish with fresh basil before serving.

Notes

Pro tip: Toasting the orzo for 1 minute helps it hold its shape while it absorbs the broth. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently with a splash of broth or water to loosen the sauce. Freezing: not recommended because creamy sauces can break after thawing. Dietary swap: use half-and-half instead of heavy cream for a lighter version (sauce may be slightly less thick).