Ground Beef Orzo with Tomato Cream Sauce Recipe

When it comes to comfort food that’s both satisfying and surprisingly elegant, few dishes hit the mark like Ground Beef Orzo with Tomato Cream Sauce. This hearty, luscious meal combines tender, savory ground beef with the delicate, rice-shaped pasta known as orzo, all enveloped in a rich, velvety tomato cream sauce. The result is a dish that feels like a warm embrace — familiar yet elevated, simple yet sophisticated.

Orzo, often overlooked in home kitchens, is a versatile pasta that straddles the line between rice and pasta. Its tiny, smooth grains soak up sauces beautifully, making it the perfect vehicle for the creamy tomato sauce that brings this dish to life. The sauce itself is a harmonious blend of ripe tomatoes and cream, balancing acidity with richness in a way that feels indulgent without being heavy.

Ground beef adds a hearty depth and satisfying protein component, making this a complete meal that pleases both family and guests alike. The beef is browned to perfection, locking in flavor and juices, before mingling with the orzo and sauce to create a dish where every bite is bursting with layers of texture and taste.

This recipe is a wonderful example of how humble ingredients can come together to create something truly special. It’s adaptable enough for busy weeknights, yet impressive enough to serve when entertaining. Plus, it’s easily customizable — whether you want to add a kick of spice, incorporate fresh herbs, or swap in ground turkey or plant-based alternatives.

Step-by-Step Instructions: Ground Beef Orzo with Tomato Cream Sauce

Step 1: Gather and Prepare Ingredients

Before cooking, it’s crucial to have all your ingredients prepped and ready to go. This ensures a smooth cooking process and prevents overcooking or burning.

Ingredients you’ll need:

• 1 pound ground beef (preferably 80/20 for flavor)

• 1 cup orzo pasta

• 1 small onion, finely chopped

• 3 cloves garlic, minced

• 1 (14-ounce) can crushed tomatoes or tomato puree

• 1 cup heavy cream or half-and-half

• 2 tablespoons olive oil

• 1 teaspoon dried oregano

• 1 teaspoon dried basil

• Salt and pepper to taste

• ½ teaspoon red pepper flakes (optional, for heat)

• Fresh parsley or basil for garnish

• Grated Parmesan cheese for serving

Step 2: Brown the Ground Beef

Browning the beef correctly is essential to developing deep, savory flavor.

1. Heat 1 tablespoon of olive oil in a large skillet or sauté pan over medium-high heat.

2. Add the ground beef in an even layer. Avoid overcrowding the pan; if needed, cook in batches.

3. Let the beef cook undisturbed for 2–3 minutes to develop a crust.

4. Break the beef up with a spatula and continue cooking, stirring occasionally, until browned and no longer pink (about 6–8 minutes).

5. Drain excess fat if necessary, reserving a little for flavor.

Step 3: Sauté Aromatics

1. Push the browned beef to one side of the pan.

2. Add remaining 1 tablespoon olive oil to the empty side.

3. Add the chopped onion and sauté for 3–4 minutes until softened and translucent.

4. Stir in minced garlic and cook for another 30 seconds until fragrant.

Step 4: Add Tomatoes and Seasonings

1. Stir the crushed tomatoes (or tomato puree) into the beef and onions.

2. Add oregano, basil, salt, pepper, and red pepper flakes if using.

3. Stir everything together, bring to a simmer, and cook uncovered for 10–12 minutes to let the flavors meld and the sauce slightly reduce.

Step 5: Cook the Orzo

Orzo needs careful timing to cook perfectly.

• Option 1: Cook separately

  1. Bring a pot of salted water to a boil.

  2. Add orzo and cook until al dente (about 8–10 minutes).

  3. Drain and set aside.

• Option 2: Cook in the sauce (for extra flavor)

  1. Add orzo directly to the simmering tomato sauce along with 1 to 1½ cups water or broth.

  2. Stir well, cover partially, and simmer gently, stirring occasionally, until the orzo is tender and liquid is mostly absorbed (about 10–12 minutes).

Step 6: Add the Cream

1. Once the orzo is cooked (or cooked separately), lower the heat to medium-low.

2. Slowly stir in the heavy cream or half-and-half.

3. Heat gently, stirring constantly, until the sauce is creamy and heated through. Do not boil once cream is added to prevent curdling.

Step 7: Final Adjustments and Garnishes

1. Taste the sauce and adjust seasoning with salt, pepper, or a pinch of sugar if the tomatoes are too acidic.

2. Remove from heat.

3. Sprinkle chopped fresh parsley or basil over the top.

4. Serve with grated Parmesan cheese for added richness.

Step 8: Serve and Enjoy

• Serve this dish hot, ideally with a crisp green salad or garlic bread.

• It pairs beautifully with a light white wine or sparkling water with lemon.