Ingredients
Scale
- 1 pound (450g) ground beef
- 1 cup orzo pasta
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 2 cups beef broth
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Grated Parmesan cheese for garnish
- Fresh parsley, chopped (optional)
Instructions
- Gather all your ingredients. Dice the onion and mince the garlic to ensure a smooth cooking process.
- In a large skillet or saucepan, heat the olive oil over medium heat. Add the ground beef and cook until browned, about 5-7 minutes. Break it apart with a spatula as it cooks for even texture. Season with salt, pepper, oregano, and basil.
- Add the chopped onion and minced garlic to the skillet. Cook until the onion is slightly translucent, about 3 minutes.
- Pour in the diced tomatoes with their juices and beef broth. Stir well to combine all flavorful ingredients. Bring to a gentle simmer.
- Stir in the orzo pasta. Cover the skillet and let it simmer for 10-12 minutes, or until the orzo is tender and has absorbed most of the broth.
- Remove from heat. Garnish with grated Parmesan cheese and chopped fresh parsley if desired. Serve hot.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on stovetop or microwave.
- Freeze portions for up to 2 months for long-term storage.
- For a vegetarian version, substitute ground beef with lentils or plant-based crumbles.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: All Diets
Nutrition
- Serving Size: 1 plate (about 1.5 cups)
- Calories: 450 Kcal
- Sugar: 6g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0.2g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg