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Ground Beef Orzo with Tomato Cream Sauce and Fresh Basil is a creamy skillet meal that saves busy weeknights at my house. The deeply savory tomato sauce and tender beef turn orzo into pure comfort food you can prep in one pan—no extra pots and very little cleanup.
My family’s favorite meals always seem to come from experimenting with what is on hand. This one started as a fridge clean-out. Now it is the dish everyone cheers for on a packed weeknight. The leftovers are even better for lunch.
Gather Your Ingredients
- Ground beef: Adds deep savory flavor choose grass-fed or high-quality lean beef if possible for less grease
- Onion: Finely diced for sweetness and depth look for firm onions with no soft spots
- Garlic: Delivers rich aroma use fresh cloves for best taste
- Crushed tomatoes: Bring tangy richness canned San Marzano style enhances flavor
- Heavy cream: Makes everything lush and creamy choose full fat for thickest sauce
- Tomato paste: Intensifies that tomato punch double check for deep red color
- Red pepper flakes: For a hint of heat totally optional
- Salt and black pepper: Classic seasoning layer in flavor at each step use freshly ground pepper for more aroma
- Orzo pasta: Cooks up plump and tender in the sauce buy high quality to avoid mushiness
- Beef broth: Adds savory notes choose low sodium if adjusting for salt
- Freshly grated Parmesan cheese: Gives salty richness always grate your own for best melting and taste
- Fresh basil leaves: Provide herby aroma and color use vibrant deep green basil with no dark spots
How to Make It
- Brown the Beef and Onion:
- Cook ground beef and onion in a large skillet over medium heat for about eight minutes breaking the meat up well as you go and letting onions turn fragrant and translucent. This builds a rich base for your sauce.
- Toast Garlic and Tomato Paste:
- Add minced garlic cooking for one or two minutes until its fragrance fills your kitchen. Stir in tomato paste red pepper flakes salt and black pepper pressing it into the pan to caramelize the paste which unlocks concentrated tomato flavor.
- Simmer Sauce and Cook Orzo:
- Pour in crushed tomatoes and beef broth stirring everything together. Bring the mix up to a simmer before adding the orzo pasta. Reduce the heat to medium low and cover. Let orzo cook gently for ten to twelve minutes stirring halfway so nothing sticks. It should look saucy and plump but not overly wet.
- Finish with Cream:
- Stir in heavy cream. Let the skillet bubble gently for two or three minutes. Thicker cream works best for velvety texture. Season to taste. The sauce should coat the orzo generously.
- Add Cheese and Basil:
- Turn off the heat and sprinkle grated Parmesan all over. Let it melt into the sauce before adding torn or chopped basil. Serve immediately while it is extra creamy.
The fresh basil is my favorite part because it brightens all the rich flavors and always reminds me of my grandmother’s kitchen garden. She grew huge bunches of basil every summer and tossed them into everything warm or cold. Now anytime I chop basil leaves I think of cooking with her as a kid.
Flavor Boosters
If you don’t have ground beef swap in ground turkey or Italian sausage. For a vegetarian option use lentils and extra broth. No orzo available Small pastas like ditalini can work but cook time may vary. Omit red pepper flakes for a completely mild version. Try Pecorino Romano cheese for a sharper finish. If you need to lighten it up try using half and half instead of heavy cream.
Serving Suggestions
Serve a big scoop with a leafy green salad and crusty bread for dipping. This dish also pairs well with simple roasted green beans or sautéed zucchini. A sprinkle of extra Parmesan and basil right before serving wakes everything up. Bake leftovers in a buttered dish with mozzarella for a next day casserole. Double up the basil for extra fresh flavor. A squeeze of lemon on top just before serving adds brightness.
Creative Twists
Orzo is a classic staple in Mediterranean and American kitchens. It cooks faster than rice which makes it perfect for weeknight meals as I learned from a Greek neighbor who swore by one pan orzo dishes. The combination with beef and tomato sauce is a nod to Italian family comfort food.
This meal is sure to become a family favorite with its creamy comforting flavors. Leftovers always taste even better the next day.
Recipe FAQs
- → Can I use another pasta besides orzo?
Yes, small shapes like ditalini or small shells work well, though cooking time may vary. Adjust liquid as needed.
- → Can I substitute ground turkey for beef?
Ground turkey is a great alternative and will lighten the dish. Season well for extra flavor depth.
- → How do I avoid curdling the cream?
Warm the cream slightly and add it at the end, allowing it to blend smoothly for a silky sauce.
- → Can I make this dish ahead?
It's best served fresh, but you can refrigerate and gently reheat with a splash of broth or cream.
- → What greens pair well on the side?
A crisp green salad or sautéed spinach complements the rich flavors and adds freshness to the meal.