Ingredients:

  • 1 lb lean ground beef (90/10)
  • 1.5 cups uncooked orzo pasta
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 3 cups low-sodium beef broth
  • 2 tbsp tomato paste
  • 1 tbsp Italian seasoning
  • 0.5 tsp red pepper flakes
  • 2 cups fresh baby spinach, packed
  • 0.5 cup parmesan cheese, freshly grated
  • 3 tbsp heavy cream
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper

Instructions:

  1. Set a 12-inch deep skillet over medium-high heat. Add the ground beef, breaking it into small crumbles. Cook until browned and no longer pink (5–7 minutes). Drain excess fat, leaving approximately 1 tablespoon in the pan.
  2. Lower heat to medium. Add the diced onion and sauté for 3 minutes until translucent. Stir in the minced garlic, tomato paste, and dry orzo. Toast the orzo, stirring constantly for 2 minutes until the pasta is lightly golden and the tomato paste darkens.
  3. Pour in the beef broth, Italian seasoning, and red pepper flakes. Use a wooden spoon to scrape the browned bits (fond) from the bottom of the pan.
  4. Bring to a gentle simmer, then cover and cook for 10–12 minutes, stirring occasionally to prevent the orzo from sticking, until the pasta is al dente and most of the liquid is absorbed.
  5. Remove from heat. Stir in the heavy cream, baby spinach, and grated parmesan cheese. Toss until the spinach is wilted and the sauce is emulsified and creamy. Season with sea salt and cracked black pepper to taste.