Everything you love about spaghetti and meatballs made so much easier in this one-pot, no-chop dinner.
Ingredients
1 tablespoon olive oil
1/4 teaspoon red pepper flakes (optional)
1 pound lean ground beef
3/4 teaspoon kosher salt, plus more as needed
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried Italian seasoning
1/2 teaspoon freshly ground black pepper, plus more as needed
2 cups or 1 (14.5-ounce) can beef broth, plus more as needed
1 (15-ounce) can tomato sauce
1 cup dried orzo pasta (6 1/4 ounces)
1/4 cup heavy cream or half-and-half
1 ounce finely grated Parmesan cheese (1/2 packed cup freshly grated or 1/4 cup store-bought grated), plus more for serving
Fresh basil leaves, for serving (optional)
Instructions
5-ounce) can of beef broth, 1 (15-ounce) can tomato sauce, and 1 cup dried orzo pasta. Bring to a boil, stirring constantly. Reduce the heat to low to maintain a simmer and cook, stirring constantly so that the orzo doesn’t stick to the bottom of the pot, until most of the liquid is absorbed and the orzo is al dente, about 8 minutes or according to package instructions. (If the orzo isn’t completely cooked at this point, add more broth or water to the pot and continue to simmer until it has.)Remove the pot from the heat. Add 1/4 cup heavy cream or half-and-half and 1 ounce finely grated Parmesan cheese, and stir to combine. Taste and season with more kosher salt and black pepper as needed. Serve topped with more Parmesan cheese and torn fresh basil leaves if desired.
