Ground Beef Orzo Manestra (Printable)
Hearty Greek orzo with browned ground beef, tomatoes and herbs, simmered one-pot and finished 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, for authentic flavor)
12 - 1 bay leaf
13 - Salt and pepper, to taste
→ Garnish
14 - Grated kefalotyri or parmesan cheese
15 - Fresh parsley, chopped
# How To Cook:
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 throughout, about 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 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 to develop the flavors.
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 more water if needed to reach your desired consistency.
06 - Remove and discard the bay leaf. Taste and adjust the seasoning as needed. Serve hot, garnished with grated kefalotyri or parmesan cheese and a sprinkle of fresh chopped parsley.
# Expert Tips:
01 -
- Its a one pot wonder that leaves you with barely any dishes and a kitchen that smells like a taverna on a seaside cliff.
- The hint of cinnamon is the kind of quiet surprise that makes everyone at the table pause and ask what is in this.
02 -
- Stir the orzo a couple of times while it simmers or it will settle and stick to the bottom in a way that no scrubbing pad can forgive.
- Leftovers will thicken dramatically overnight in the fridge, so loosen them with warm water when you reheat and they will taste as good as the first night.
03 -
- Toasting the dry orzo in a bit of butter or oil for two minutes before adding liquid gives it a nutty depth and helps it hold its shape through the long simmer.
- Let the finished pot rest off the heat for five minutes before serving, the sauce thickens perfectly and every spoonful is better for it.