Ground Beef Orzo Tomato Cream

This one-pan ground beef orzo with tomato cream sauce is my go-to for busy weeknights when I want maximum flavor without a lot of fuss. The creamy tomato sauce hugs each tender piece of orzo, while fresh basil brings a burst of brightness that lifts the entire dish. It comes together in about half an hour and always fills the house with the best savory aroma.

My family first tasted this when we needed something fast on a chilly evening. Now it’s one of those meals everyone requests when the appetite for comfort food strikes.

Gather Your Ingredients

• Ground beef: Adds a hearty, savory base and cooks quickly. Even lean ground beef brings lots of flavor
• Small onion, finely diced: Gives subtle sweetness and depth. Look for onions that are firm and heavy for their size
• Garlic cloves, minced: Add essential aromatic notes. Always choose fresh garlic for the best punch of flavor
• Crushed tomatoes: Supply tang and body. Use a quality canned tomato with no added sugar
• Heavy cream: Transforms the sauce to silky richness. Ensure your cream is cold and as fresh as possible for a smooth finish
• Tomato paste: Pumps up the tomato flavor. Concentrated tomato paste adds depth without extra liquid
• Red pepper flakes: For gentle heat. If you want a hint of spice use crushed red pepper from a new bottle
• Salt and black pepper: To balance all the flavors. Use coarse kosher salt and freshly cracked pepper for best results
• Orzo pasta: Cooks into a risotto-style texture. Buy a good Italian orzo if you can, sometimes it is called risoni
• Beef broth: Brings even more savory depth. A boxed or homemade broth with rich color means more flavor
• Freshly grated Parmesan: Adds cheese flavor without heaviness. Grate it just before garnishing for the best melt
• Fresh basil leaves: Finish the dish with a burst of herbal freshness. Always choose vibrant green leaves without bruising

How to Make It

Brown the Beef and Onion:

Cook ground beef and diced onion in a large skillet over medium heat for about six to eight minutes. Keep breaking up the meat as it cooks and let the onion gently soften. This is your main flavor building step so take time to make sure the beef is evenly browned and no longer pink.

Bloom Garlic and Spices:

Add minced garlic directly to your beef mixture and stir for one to two minutes until fragrant. Immediately add in tomato paste, salt, pepper and optional red pepper flakes. Stir often until the paste darkens and coats the beef bits.

Simmer with Tomatoes and Broth:

Pour crushed tomatoes and beef broth into the skillet. Stir well, scraping up any browned flavors from the bottom. Bring everything to a lively simmer so the sauce starts melding.

Add Orzo and Cover:

Stir in your orzo pasta making sure it is submerged. Reduce the heat to medium low and pop on the lid. Let it cook covered for ten to twelve minutes. Stir occasionally to keep the orzo from sticking to the pan. Check that most of the liquid is absorbed and the orzo is tender.

Finish with Cream:

Stir in the heavy cream slowly so the sauce turns creamy and luscious. Let it bubble gently for two to three minutes. Taste and adjust your seasonings. This final simmer thickens and perfects the sauce.

Garnish and Serve:

Sprinkle on freshly grated Parmesan and scatter basil leaves on top right before serving. Serve immediately while the dish is creamy and the cheese melts beautifully over the top.

Fresh basil is my absolute favorite garnish here. It reminds me of backyard summer harvests and always adds that hint of garden fresh flavor that makes this meal feel extra special. Even my skeptical eater dives right in as soon as the kitchen fills with the scent of basil blending into the creamy sauce.

Flavor Boosters

Warm the cream before adding for extra smooth sauce and use a heavy bottomed skillet to avoid sticking. Taste and adjust salt towards the end to avoid overseasoning.

Serving Suggestions

Pair this dish with a crisp green salad and crusty bread for a complete meal. A simple garlic toast also makes a great companion. My family likes extra Parmesan poured over each bowl just before eating. For something zesty add a squeeze of lemon juice to balance the richness.

Creative Twists

Ground chicken or turkey work beautifully in place of beef. For a vegetarian twist use lentils or plant based ground. In a pinch swap out Parmesan for Pecorino or any hard grating cheese. For a richer sauce use half and half instead of cream for a lighter profile.

Several friends have texted me that their picky kids cleaned their plates with this recipe. One neighbor even doubled the batch to freeze extras for a quick hot meal after soccer practice.

Common Questions About the Recipe

→ Can I use another type of pasta?

Yes, small pasta shapes like ditalini or small shells also work, though cook times may vary slightly.

→ How do I prevent the orzo from sticking?

Stir occasionally during simmering and keep the heat moderate to help prevent sticking or burning.

→ Can I substitute ground turkey or chicken?

Ground turkey or chicken offers a lighter version. Adjust seasoning as these meats are milder in flavor.

→ What can I use instead of heavy cream?

Half-and-half or whole milk can work, but the sauce may be less creamy. Add a bit more Parmesan if desired.

→ How should I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of broth as needed.

→ Can I freeze this meal?

Freezing is possible, but texture may change slightly. Thaw overnight and reheat with a bit of broth or cream.