Ground Beef Orzo with Tomato Cream Sauce and Fresh Basil

A comforting one-pan dinner that brings creamy orzo, rich tomato cream sauce, and fresh basil together with hearty ground beef—perfect for busy weeknights.

Why You’ll Love This Ground Beef Orzo

You know those nights when you walk in the door starving, juggling errands, work, or kiddo chaos—and the last thing you want is a kitchen full of dirty dishes? That’s where this ground beef orzo dinner steps in like a superhero. It offers all the comfort of pasta, all the richness of tomato cream sauce, and only one pan to wash. Add fresh basil, and you’ve got a dish that’s fast, filling, and fancy enough for guests, yet totally weeknight-friendly.

Ingredients

Here’s what you’ll need for this creamy orzo and tomato cream sauce feast:

• 450 g ground beef (1 lb)

• 1 small onion, finely diced

• 2 garlic cloves, minced

• 400 g crushed tomatoes (1 can, 14 oz)

• 240 ml heavy cream (1 cup)

• 15 g tomato paste (1 tbsp)

• 0.5 g red pepper flakes, optional (½ tsp)

• Salt and black pepper, to taste

• 285 g orzo pasta (1½ cups)

• 600 ml beef broth (2½ cups)

• 50 g freshly grated Parmesan cheese (½ cup)

• Fresh basil leaves, for garnish

Step-by-Step Instructions

1. Brown the beef and onions. Heat a large skillet over medium heat. Add the ground beef with the diced onion. Cook for 6–8 minutes, breaking the beef apart until it’s browned through and the onion is soft and translucent.

2. Add garlic and deepen flavor. Stir in the minced garlic, and sauté for about 1–2 minutes until fragrant—but don’t let the garlic burn.

3. Bring in the tomato base. Add the tomato paste and red pepper flakes (if using). Season with salt and black pepper. Let that mixture cook for 1–2 more minutes so the tomato paste loses its raw edge and starts to deepen.

4. Simmer crushed tomatoes and broth. Pour in the crushed tomatoes and beef broth. Stir well, scraping the bottom of the pan. Bring everything to a gentle simmer.

5. Cook the orzo. Add the orzo pasta, reduce heat to medium-low, cover, and let cook for about 10–12 minutes. Stir occasionally so the orzo doesn’t stick to the bottom and to help it cook evenly in the tomato cream sauce.

6. Finish with creamy goodness. When the orzo is tender and most of the liquid is absorbed, stir in the heavy cream. Let it simmer for another 2–3 minutes so the sauce becomes rich and creamy.

7. Add cheese and basil. Remove from heat. Sprinkle freshly grated Parmesan over the top, garnish with fresh basil leaves, and serve immediately.

Cooking Tips (Because We’ve All Been There)

• Don’t rush the browning. Properly browning the beef and onions adds a lot of flavor; if you try to speed through, you lose depth. Take that extra minute—it’s worth it.

• Watch the orzo carefully. Orzo cooks fast, and in a sauce that’s absorbing liquid, it can go from perfectly tender to mushy in a minute. Test it early.

• Adjust the creaminess. Want it richer? Add a splash more heavy cream at the end. Prefer a lighter touch? Use half-and-half or reduce the cream by ¼ cup.

• Fresh basil at the end. Basil loses its flavor if it cooks too long. Garnish just before serving so it’s bright and fresh.

• Season well. Crushed tomatoes sometimes bring a bit of acidity—peep the taste before serving and add a pinch of sugar if it seems too tart.

Personal Anecdotes: My Story with Ground Beef Orzo

This dish became my secret weapon during my first year after college, when I was working a full-time job, trying to learn pottery, and always running late. One evening I found myself staring into the fridge with just ground beef, orzo, and a dusty can of crushed tomatoes in the pantry. I remembered an idea I’d scribbled in a notebook: tomato cream sauce with orzo.

I threw everything in one skillet—no splashes, no fuss. When I took my first bite, I realized this simple comfort food could feel like a treat. My roommate’s eyes lit up when she smelled the garlic and tomatoes. We sat at that little kitchen table with plates steaming and basil steaming too from the heat—and it felt like home. Since then, whenever I need something fast, cozy, and satisfying, this ground beef orzo (with tomato cream sauce and fresh basil) is on rotation in my weekly meal plan.

What to Serve It With

To round out this one-pan dinner…

• Green salad: A crisp romaine or mixed greens salad dressed with lemon vinaigrette cuts through the richness nicely.

• Garlic bread or crusty baguette: Perfect for sopping up that tomato cream sauce.

• Steamed or roasted veggies: Think broccoli, asparagus, or green beans. Add a squeeze of lemon for brightness.

• Red wine or iced tea: If you’re sipping, a light red like Pinot Noir complements the tomato-based sauce, while iced tea keeps things casual.

How to Store & Reheat

• Refrigeration: Cool leftovers within two hours and store in an airtight container. It will keep well for up to 3–4 days.

• Freezing: This dish doesn’t freeze as beautifully as plain pasta—cream sauces can change texture—but if you want to freeze, do it before adding the heavy cream. Freeze in portions in freezer-safe containers. When ready, thaw in the fridge, then add the cream and reheat gently.

• Reheating: Use a saucepan or skillet over low-medium heat. If it seems dry, add a splash of beef broth or cream and stir until the sauce loosens. Finish with fresh basil before serving to refresh the flavors.

FAQs

Can I substitute the ground beef?

Absolutely! Ground turkey or chicken works, though you may need to adjust seasoning since they’re milder. For a plant-based twist, use textured vegetable protein or a crumbled vegetarian “beef” alternative—just brown it similarly and go on from there.

What if I don’t have heavy cream?

You can substitute half-and-half or whole milk mixed with a tablespoon of butter, but the sauce will be slightly less rich. If you use milk, heat gently so it doesn’t curdle in the tomato sauce.

Is orzo gluten-free?

Traditional orzo is made from wheat. If you need gluten-free, you can use a gluten-free pasta shaped like small rice—or a gluten-free orzo—you’ll need to watch cooking times as they may differ.

Can I make this spicy or mild?

Definitely. The red pepper flakes give a kick. If you want mild, skip them; if you love spice, add more or even a dash of crushed chili or hot sauce. Taste as you go.

Bringing It All Together

When you combine ground beef orzo with that luscious tomato cream sauce and the fresh basil tucked in at the end, you get more than a meal—you get comfort in a bowl. Something that warms you, pleases whoever’s at your table, and cleans up easily. This one-pan dinner fits into your busy life, yet feels indulgent enough for a Sunday dinner or company.

So next time you want something heartwarming, quick, and full of flavor, remember this recipe. It doesn’t require lots of hands or hours—just good ingredients, a little love, and that magical moment when creamy orzo meets tomato sauce and basil. It’s food that makes you sigh happily at the table—and isn’t that just what cooking is all about?

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