Creamy Orzo with Beef (Print Version)

# Ingredients:

01 - 1/2 teaspoon Italian herbs.
02 - A pound of ground lean beef.
03 - 3/4 cup beef stock.
04 - A medium onion, chopped (use half).
05 - Crushed red chili flakes, optional (1/2 teaspoon).
06 - 1 cup of heavy cream.
07 - 1 cup orzo, not cooked.
08 - Parmesan cheese, 1/2 cup grated fresh.
09 - Baby spinach, packed (2 cups).
10 - 3 to 4 garlic cloves, finely chopped.
11 - A pinch of salt and some black pepper for seasoning.
12 - 1 teaspoon of Worcestershire.
13 - 1 can (14 oz) of tomato sauce.

# Instructions:

01 - Cook the beef in a hot pan for 5–6 minutes and leave it undisturbed.
02 - Throw in the onions, give it a stir, and cook for an extra 5 minutes. Get rid of excess fat if necessary.
03 - Mix in the garlic, red chili flakes, seasoning, and orzo. Cook for one minute.
04 - Add the tomato sauce, heavy cream, Worcestershire, and the broth.
05 - Keep it cooking at a low bubble for 10 minutes. Don’t forget to stir often.
06 - Turn off the heat, then stir in the parmesan and spinach.
07 - Put a lid on and let it sit for about 3–5 minutes to thicken.
08 - Sprinkle a little salt and pepper before serving it up.

# Notes:

01 - Everything’s cooked in one pot, so cleanup’s a breeze.
02 - Stir frequently to avoid sticking to the pot.
03 - Feel free to tweak the liquid amounts.
04 - Perfect choice for a hectic evening.
05 - Leftovers might need an extra splash of liquid when warmed up.

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