Ingredients
Scale
- 1 pound ground beef
- 2 cups orzo pasta
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes
- 3 cups beef broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 cup grated Parmesan cheese
- Fresh parsley, for garnish (optional)
Feel free to swap the ground beef for turkey or chicken if you’re aiming for a lighter option. And if fresh herbs are within reach, use them for a burst of garden-fresh flavor.
Instructions
- In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion becomes translucent, about 3-4 minutes. This step always reminds me of early mornings in the kitchen with Mum, the quiet sizzle marking the start of a new creation.
- Add the ground beef to the pan, breaking it up with a wooden spoon. Cook until browned and no longer pink, about 5-7 minutes.
- Stir in the dried oregano, dried basil, salt, and pepper. Let the spices bloom for another minute, releasing their aromatic flavors.
- Add the orzo and diced tomatoes to the pan, stirring to coat the orzo in the flavorful mixture.
- Pour in the beef broth, bringing the mixture to a gentle boil. Reduce the heat to a simmer and cover, cooking for about 12-15 minutes or until the orzo is tender and has absorbed most of the liquid.
- Stir in the grated Parmesan cheese, letting it melt into the dish, creating a creamy, rich texture that’s utterly irresistible.
- Garnish with fresh parsley before serving, if desired. This final touch not only adds a pop of color but a fresh herbal note reminiscent of the wild gardens of my childhood home.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
