Ingredients:

  • 1 lb lean ground beef (90/10)
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp extra virgin olive oil
  • 1.5 cups dry orzo pasta
  • 3.5 cups low-sodium beef broth
  • 2 tbsp tomato paste
  • 1 tsp dried oregano
  • 0.5 tsp smoked paprika
  • 3 cups fresh baby spinach, packed
  • 0.5 cup freshly grated parmesan cheese
  • 1 tbsp fresh parsley, chopped
  • 0.5 tsp salt
  • 0.5 tsp black pepper

Instructions:

  1. Heat olive oil in a large 12-inch deep skillet over medium-high heat. Add ground beef, breaking into small crumbles. Let sear undisturbed for 2 minutes to develop a dark brown crust. Crumble the meat, add diced onions, and sauté until onions are translucent.
  2. Push the meat mixture to the sides of the pan. Add tomato paste, minced garlic, oregano, and smoked paprika to the center. Fry for 1 minute until fragrant and the paste darkens. Stir in the dry orzo grains and toast for 2 minutes.
  3. Pour in the beef broth and scrape the bottom of the pan to release the fond. Bring to a boil, then reduce heat to low. Cover and simmer for 10-12 minutes, stirring once halfway through to prevent sticking.
  4. Turn off the heat once the orzo is tender. Fold in the fresh baby spinach and grated parmesan cheese until the sauce is glossy and velvety. Let the residual heat wilt the spinach and melt the cheese into a glossy sauce. Garnish with fresh parsley and serve.