Loading...

Place a Dutch oven or large pot on the stove over medium-high heat. Add 1 teaspoon of olive oil. Once warmed, add the ground beef and break it into small pieces with a wooden spoon. Cook until browned, about 5 to 7 minutes. Drain most of the fat, leaving a small amount in the pot.

Add the diced onion to the pot with the browned beef. Cook for 5 minutes, stirring occasionally, until the onions are translucent. Season generously with salt and black pepper.

Lower the heat slightly. Add the red pepper flakes and Italian seasoning, stirring for 30 seconds until fragrant. Add the minced garlic and cook for another 1 minute, stirring constantly, until aromatic.

Stir in the tomato sauce, beef broth, Worcestershire sauce, and balsamic vinegar. Bring the mixture to a gentle simmer.

Add the dried orzo to the pot. Stir well and cook according to package directions, typically 8 to 10 minutes, or until the orzo is al dente and most of the liquid has been absorbed. Stir frequently to prevent sticking.

Remove the pot from the heat. Stir in the heavy cream, fresh spinach, and 1/2 cup of grated Parmesan cheese. Continue to stir until the spinach has wilted.

Taste the orzo and adjust seasoning with additional salt and black pepper as needed. Serve immediately, garnished with extra grated Parmesan cheese and an optional drizzle of fresh olive oil.


Place a Dutch oven or large pot on the stove over medium-high heat. Add 1 teaspoon of olive oil. Once warmed, add the ground beef and break it into small pieces with a wooden spoon. Cook until browned, about 5 to 7 minutes. Drain most of the fat, leaving a small amount in the pot.

Add the diced onion to the pot with the browned beef. Cook for 5 minutes, stirring occasionally, until the onions are translucent. Season generously with salt and black pepper.

Lower the heat slightly. Add the red pepper flakes and Italian seasoning, stirring for 30 seconds until fragrant. Add the minced garlic and cook for another 1 minute, stirring constantly, until aromatic.

Stir in the tomato sauce, beef broth, Worcestershire sauce, and balsamic vinegar. Bring the mixture to a gentle simmer.

Add the dried orzo to the pot. Stir well and cook according to package directions, typically 8 to 10 minutes, or until the orzo is al dente and most of the liquid has been absorbed. Stir frequently to prevent sticking.

Remove the pot from the heat. Stir in the heavy cream, fresh spinach, and 1/2 cup of grated Parmesan cheese. Continue to stir until the spinach has wilted.

Taste the orzo and adjust seasoning with additional salt and black pepper as needed. Serve immediately, garnished with extra grated Parmesan cheese and an optional drizzle of fresh olive oil.
