Ingredients

For the Base

• 1 lb ground beef
• 1 small onion, finely diced
• 2 cloves garlic, minced

For the Sauce

• 1 (14 oz) can crushed tomatoes
• 1 cup heavy cream
• 1 tbsp tomato paste
• ½ tsp red pepper flakes (optional)
• Salt and black pepper, to taste

For the Orzo

• 1½ cups orzo pasta
• 2½ cups beef broth

For Garnish

• ½ cup freshly grated Parmesan cheese
• Fresh basil leaves

Equipment

• Large skillet
• Wooden spoon or spatula
• Cutting board and knife
• Measuring cups and spoons
• Cheese grater

Directions

1. Place a large skillet over medium heat. Add the ground beef and diced onion. Cook for 6–8 minutes, breaking the meat into small pieces as it browns. Once the onion has softened, stir in the minced garlic and cook for an additional 1–2 minutes.
2. Mix in the tomato paste along with the salt, black pepper, and red pepper flakes, if using. Cook for another 1–2 minutes to develop the flavors.
3. Pour in the crushed tomatoes and beef broth. Stir until well combined and bring the mixture to a gentle simmer.
4. Add the orzo, reduce the heat to medium-low, and cover the skillet. Cook for 10–12 minutes, stirring from time to time, until the orzo is tender and most of the liquid has been absorbed.
5. Stir in the heavy cream and continue cooking for 2–3 minutes, allowing the sauce to become smooth and creamy. Taste and adjust the seasoning if needed.
6. Finish with the grated Parmesan cheese and fresh basil. Serve immediately while hot.

Recipe Tips

• A flavorful beef broth adds extra richness to the finished dish.
• Stir the orzo occasionally during cooking to prevent it from sticking to the bottom of the pan.
• Bringing the cream closer to room temperature before adding it can help it blend smoothly into the sauce.
• This dish has the best texture when served immediately after cooking.