Ingredients

1 pound ground beef (80/20 blend recommended for flavor)

1 tablespoon olive oil

1 medium yellow onion, finely chopped

2 cloves garlic, minced

1 red bell pepper, finely diced

1 (14.5 ounce) can diced tomatoes, undrained

1 (15 ounce) can tomato sauce

1 cup orzo pasta

2 cups beef broth

1 teaspoon dried oregano

1/2 teaspoon dried basil

1/4 teaspoon red pepper flakes (optional, for a little heat)

Salt and freshly ground black pepper to taste

1/4 cup grated Parmesan cheese, for serving (optional)

2 tablespoons chopped fresh parsley, for garnish (optional)

Instructions

Step 1: Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.

Step 2: Add the chopped onion and diced bell pepper to the skillet with the browned ground beef. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes.

Step 3: Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.

Step 4: Stir in the diced tomatoes (undrained), tomato sauce, dried oregano, dried basil, and red pepper flakes (if using). Season with salt and freshly ground black pepper to taste.

Step 5: Stir in the orzo pasta and beef broth. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the orzo is cooked through and the liquid is absorbed.

Step 6: After 15 minutes, check the orzo for doneness. If it’s still too firm, continue to cook for a few more minutes, adding a little more beef broth if needed to prevent it from drying out.

Step 7: Taste and adjust the seasoning as needed. You may want to add more salt, pepper, or herbs to suit your preferences.

Step 8: Serve the ground beef orzo hot, garnished with grated Parmesan cheese and chopped fresh parsley, if desired.

Tips & Variations

For extra flavor, use beef broth with low sodium so you can control the saltiness more easily.

If you prefer a vegetarian version, substitute ground beef with cooked lentils or chopped mushrooms.

Add a splash of red wine when cooking the beef for deeper richness.

Mix in some spinach or kale during the last few minutes of cooking for added greens.

FAQs

Can I use other types of pasta instead of orzo?

Yes, small pasta shapes like acini di pepe or small shells can work well, but cooking times may vary slightly. Adjust accordingly.

Is it possible to make this recipe ahead of time?

Absolutely. You can prepare the dish up to the simmering step, then cool and refrigerate. When ready to eat, reheat gently and finish with fresh toppings.