Ground Beef Orzo Greek Manestra (Printable)
Orzo with ground beef in a tomato-herb sauce, finished with kefalotyri and parsley for a hearty Greek main.
# What You Need:
→ Meats
01 - 1 lb ground beef
→ Vegetables
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
→ Pantry & Staples
04 - 1 1/4 cups orzo pasta
05 - 2 tbsp olive oil
06 - 14 oz canned crushed tomatoes
07 - 1 tbsp tomato paste
08 - 2 cups beef or chicken broth
09 - 1 cup water
→ Spices & Herbs
10 - 1 tsp dried oregano
11 - 1/2 tsp ground cinnamon (optional)
12 - 1 bay leaf
13 - Salt and pepper, to taste
→ Garnish
14 - Grated kefalotyri or parmesan cheese
15 - Fresh parsley, chopped
# Directions:
01 - Heat olive oil in a large pot or Dutch oven over medium heat. Add the finely chopped onion and cook until softened, about 3 to 4 minutes. Add the minced garlic and sauté for 30 seconds until fragrant.
02 - Add the ground beef to the pot. Cook, breaking it apart with a wooden spoon, until evenly browned and no longer pink, about 6 to 7 minutes.
03 - Stir in the tomato paste, dried oregano, ground cinnamon if using, bay leaf, and a generous pinch of salt and pepper. Cook for 1 minute to allow the spices to bloom and release their aromas.
04 - Pour in the crushed tomatoes, broth, and water. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes so the flavors meld together.
05 - Stir in the orzo pasta. Cover the pot and simmer gently, stirring occasionally to prevent sticking, until the orzo is tender and most of the liquid has been absorbed, about 15 minutes. Add a splash of warm water if the mixture becomes too thick.
06 - Remove and discard the bay leaf. Taste the dish and adjust the seasoning with salt and pepper as needed. Serve hot, garnished with grated kefalotyri or parmesan cheese and a sprinkle of fresh chopped parsley.
# Expert Tips:
01 -
- One pot means you get all the comfort of a baked pasta dish with almost zero cleanup, which is honestly the reason I keep coming back to it.
- The cinnamon is the kind of subtle trick that makes guests stop mid bite and ask what exactly is in this, in the best way possible.
02 -
- Stir the orzo frequently during those last 15 minutes because it loves to glue itself to the bottom of the pot the moment you look away.
- Leftovers will thicken considerably in the fridge, so loosen them with a splash of warm water or broth when you reheat and they will taste as good as night one.
03 -
- Toasting the dry orzo in a teaspoon of extra olive oil for two minutes before adding the liquid gives it a resilience that prevents mushiness even if you accidentally overcook it.
- The cinnamon should be barely perceptible, so if you can clearly identify it you have added too much and a little goes a long, long way.