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Ground Beef Orzo with Tomato Cream Sauce

Ground beef orzo with tomato cream sauce is a rich, creamy one-pan dinner with tender orzo and a velvety tomato Parmesan finish. It simmers in beef broth until just tender, then gets creamy with heavy cream and Parmesan.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course: Dinner
Cuisine: American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 lb lean ground beef
  • 1 cup uncooked orzo pasta
  • 1 tbsp olive oil
  • 1 small onion, finely diced
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 can (14.5 oz) diced tomatoes
  • 2 cup beef broth
  • 1 cup heavy cream
  • 0.5 cup freshly grated Parmesan cheese
  • 1 tsp Italian seasoning
  • 0.5 tsp paprika
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.1 salt and black pepper, to taste
  • 2 tbsp chopped fresh basil or parsley

Equipment

  • 1 cast iron skillet

Method
 

Cook the beef and build the sauce
  1. Heat the olive oil in a large deep skillet over medium-high heat until shimmering.
  2. Add the lean ground beef and cook until browned, breaking it apart as it cooks.
  3. Stir in the onion and cook for 3 minutes.
  4. Add the garlic and cook for 30 seconds.
  5. Mix in the tomato paste and cook for 1 minute.
  6. Stir in the diced tomatoes, beef broth, Italian seasoning, paprika, garlic powder, onion powder, salt, and pepper.
  7. Add the uncooked orzo and stir well to coat the pasta.
  8. Bring to a gentle boil.
  9. Reduce the heat, cover, and simmer for 10–12 minutes until the orzo is tender, stirring once halfway through for even cooking.
Cream it and finish
  1. Stir in the heavy cream and Parmesan cheese, scraping up any browned bits on the bottom.
  2. Simmer for another 2–3 minutes until creamy and thickened.
  3. Garnish with chopped fresh basil or parsley and serve immediately.

Notes

For best texture, keep the simmer gentle once the orzo is in so it cooks evenly without scorching. Store leftovers in an airtight container in the fridge for up to 3 days; reheat with a splash of broth or water, stirring until creamy. Freezing is not recommended because cream sauces can break after thawing. For a lighter option, use half-and-half instead of heavy cream (reduce simmer time by 1 minute).