Ingredients:

  • 1 lb lean ground beef (90/10)
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tsp Italian seasoning
  • 1.5 cups uncooked orzo pasta
  • 3 cups low sodium beef broth
  • 1/2 cup tomato sauce
  • 1/2 cup heavy cream
  • 2 cups fresh baby spinach, packed
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Place your skillet over medium high heat for 3 full minutes. Do not skip this; the pan must be hot enough to sizzle the meat instantly.
  2. Add the 1 lb lean ground beef to the dry pan. Break it into large chunks with your spatula but leave it alone. Let it sear for 3 minutes until a dark brown crust forms on the bottom.
  3. Add the diced yellow onion to the pan with the beef. Break the meat into smaller crumbles and cook for 4 more minutes until the onions are translucent and fragrant.
  4. Stir in the minced garlic, 1 tsp salt, 1/2 tsp pepper, and 1 tsp Italian seasoning. Cook for 60 seconds until the garlic scent fills the room. Note: Adding spices to the fat now blooms them, intensifying their flavor.
  5. Push the meat mixture to the edges and pour 1.5 cups orzo into the center. Toast the pasta for 2 minutes until the grains turn golden and smell slightly nutty.
  6. Pour in the 1/2 cup tomato sauce and 3 cups beef broth. Use your spatula to scrape the bottom of the pan vigorously.
  7. Bring the mixture to a brisk boil, then immediately turn the heat down to low. Cover the skillet with a tight fitting lid.
  8. Simmer for 10 minutes. Check at the 8 minute mark to ensure the liquid hasn't evaporated too quickly.
  9. Remove the lid and stir in the 1/2 cup heavy cream and 2 cups baby spinach. Fold the spinach in gently until it completely wilts into the hot pasta.
  10. Turn off the heat and stir in 1/2 cup Parmesan cheese. Let the dish rest for 3 minutes until the sauce thickens and becomes velvety.
  11. Garnish with 1 tbsp fresh parsley and serve immediately.