Ground Beef Orzo Greek Manestra (Print Version)
Comforting Greek one-pot of orzo and ground beef in a tomato-herb sauce, topped with cheese and parsley.
# 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
# How-To Steps:
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, breaking it apart with a wooden spoon. Cook until browned and no longer pink, approximately 6 to 7 minutes.
03 - Stir in the tomato paste, dried oregano, ground cinnamon if using, bay leaf, salt, and pepper. Cook for 1 minute to allow the spices to bloom and release their aroma.
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 to develop flavor.
05 - Stir in the orzo pasta, cover the pot, and simmer gently, stirring occasionally, until the orzo is tender and most of the liquid has been absorbed, about 15 minutes. Add more water if needed to reach your preferred consistency.
06 - Remove and discard the bay leaf. Taste the dish and adjust the seasoning as needed. Serve hot, garnished with grated cheese and freshly chopped parsley.
# Expert Tips:
01 -
- It is a true one pot meal, which means you get all the comfort of a baked pasta dish with only one pot to wash afterward.
- The cinnamon is optional but it is the quiet secret that makes people ask what is different about this recipe every single time.
02 -
- Stir the orzo every few minutes while it cooks or it will stick to the bottom of the pot and burn before you realize it.
- Leftovers will thicken considerably in the fridge, so add a splash of warm water when reheating to bring back the saucy consistency.
03 -
- Toast the orzo in a dry pan for two minutes before adding it to the pot, it develops a nutty flavor and holds its shape better during the long simmer.
- Use a heavy bottomed Dutch oven if you have one because the even heat distribution means less stirring and less risk of scorching on the bottom.