Ingredients:

  • 1 lb lean ground beef (90/10)
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp Italian seasoning
  • 1.5 cups dry orzo pasta
  • 3 cups low-sodium beef broth
  • 15 oz canned tomato sauce
  • 0.25 cup heavy cream
  • 0.5 cup freshly grated parmesan cheese
  • 2 cups fresh baby spinach

Instructions:

  1. Place a 12-inch deep skillet over medium-high heat. Add the ground beef, breaking it into small crumbles. Leave undisturbed for 2-3 minutes to develop a mahogany crust. Drain all but 1 tablespoon of the rendered fat.
  2. Lower heat to medium. Add the diced onions and cook for approximately 4 minutes until translucent. Stir in the minced garlic and Italian seasoning, sautéing for 1 minute until fragrant.
  3. Add the dry orzo directly to the skillet. Sauté the pasta in the beef fat and aromatics for 60 seconds to toast the exterior for added complexity.
  4. Pour in the beef broth and tomato sauce. Use a flat-edged wooden spoon to scrape the brown bits (fond) from the bottom of the pan. Bring to a simmer.
  5. Cover and cook, stirring occasionally to prevent sticking, until the orzo is tender and the liquid has thickened into a glossy sauce (about 8-10 minutes).
  6. Stir in the heavy cream, parmesan cheese, and baby spinach. Continue stirring until the spinach is wilted and the sauce is emulsified and creamy. Serve immediately.