Ground Beef Orzo Manestra (Printable Format)
Hearty Greek orzo simmered with ground beef, tomatoes, and Mediterranean herbs for a warm, savory family meal.
# 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 tablespoons olive oil
06 - 14 oz canned crushed tomatoes
07 - 1 tablespoon tomato paste
08 - 2 cups beef or chicken broth
09 - 1 cup water
→ Spices & Herbs
10 - 1 teaspoon dried oregano
11 - 1/2 teaspoon 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 Steps:
01 - Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 3 to 4 minutes. Add the 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 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, allowing 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 allow the flavors to meld.
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 and adjust the seasoning with salt and pepper as needed. Serve hot, garnished with grated cheese and freshly chopped parsley.
# Expert Suggestions:
01 -
- One pot means you get maximum flavor with minimal dishwashing, and the orzo drinks up every bit of that rich tomato beef broth.
- That whisper of cinnamon is the kind of secret that makes people ask what you put in this and then not believe you when you tell them.
02 -
- Stir the orzo frequently during the last five minutes or it will cement itself to the bottom of the pot in a way that no amount of soaking will forgive.
- Leftovers will thicken considerably in the fridge, so stir in a splash of warm water or broth when reheating to bring back the saucy texture.
03 -
- Toasting the dry orzo in a tablespoon of butter for two minutes before adding it to the sauce gives each grain a nutty flavor and helps it hold its shape better.
- Let the finished manestra rest off the heat for five minutes before serving because it thickens as it sits and you want to catch it at the perfect consistency.