1 lb lean ground beef

1 small onion, finely diced

2–3 cloves garlic, minced

1 cup uncooked orzo pasta

1 (14 oz) can tomato sauce or crushed tomatoes

2 cups beef broth (adjust as needed)

1 cup heavy cream (or half-and-half)

1 tbsp tomato paste (optional for richness)

1/2 tsp Italian seasoning or a pinch of dried herbs

Red pepper flakes (optional)

Salt and black pepper, to taste

1/2 cup grated Parmesan cheese, plus extra for topping

Fresh basil or spinach for garnish

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Heat a large skillet over medium heat. Add ground beef and diced onion; cook 6–8 minutes until beef is browned and onions softened.
Stir in garlic and cook 1 minute until fragrant.
Add tomato paste, Italian seasoning, red pepper flakes (if using), salt, and pepper. Cook 1–2 minutes to develop flavors.
Pour in tomato sauce and beef broth; stir and bring to a gentle simmer.
Add orzo, reduce heat to medium-low, cover and simmer 10–12 minutes, stirring occasionally, until orzo is tender and most liquid absorbed.
Stir in heavy cream and simmer 2–3 minutes until creamy and combined.
Sprinkle Parmesan cheese over top and garnish with fresh basil or spinach. Serve warm.

Swap ground beef for turkey or chicken for a lighter version.
Stir fresh spinach in at the end until wilted or layer under the Parmesan.
Try a Greek twist with feta, olives, oregano, and tomato.
Use half-and-half instead of heavy cream for less richness.
To prevent sticking, lower heat, stir frequently, and add extra broth if needed.