Ingredients
Equipment
Method
Brown the beef
- Heat a large deep skillet over medium-high heat, then brown the ground beef, breaking it apart until no longer pink. Drain excess fat for a less greasy sauce.
Cook aromatics
- Add diced onion to the skillet and cook for 3 minutes, until softened. Stir in minced garlic and cook 1 more minute until fragrant.
Toast and build the base
- Stir in the uncooked orzo and toast for 1 minute, coating it with the beef and aromatics. Pour in the crushed tomatoes and beef broth and stir to combine.
Simmer until tender
- Add Italian seasoning, smoked paprika, salt, and black pepper, then bring the mixture to a boil. Reduce to medium-low, cover, and cook for 12 minutes, stirring occasionally, until the orzo is tender.
Finish with cream and parmesan
- Stir in the heavy cream and simmer uncovered for 2–3 minutes until the sauce thickens. Remove from heat, then stir in the grated parmesan until melted and glossy.
Serve
- Garnish with fresh basil before serving to add a fresh green finish.
Notes
Pro tip: If the orzo seems tight before the 12-minute covered cook is up, splash in a little extra beef broth and continue simmering covered until tender. Store leftovers in the fridge up to 3 days in a sealed container; reheat gently with a splash of broth or cream to loosen the sauce. Freezing is not recommended because the cream can break after thawing. For a dairy-light option, use half-and-half instead of heavy cream and reduce parmesan to taste, noting the sauce will be slightly thinner.