# Components:
→ Meats
01 - 1 lb ground beef (85% lean preferred)
→ Vegetables & Aromatics
02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 medium carrot, diced
05 - 1 bell pepper (red or yellow), diced
06 - 1 cup baby spinach, roughly chopped
→ Pasta
07 - 1 1/4 cups orzo pasta, uncooked
→ Dairy
08 - 1/2 cup heavy cream
09 - 1/2 cup grated Parmesan cheese
→ Liquids
10 - 3 cups beef broth, low sodium preferred
→ Seasonings
11 - 1 teaspoon dried oregano
12 - 1/2 teaspoon dried thyme
13 - 1/2 teaspoon paprika
14 - Salt and freshly ground black pepper, to taste
15 - 2 tablespoons olive oil
# Method:
01 - Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add ground beef and cook, breaking it up, until browned and cooked through, about 5 minutes. Drain excess fat as necessary.
02 - Add onion, carrot, and bell pepper. Sauté for 4 to 5 minutes until vegetables are softened. Stir in garlic and cook an additional minute until aromatic.
03 - Sprinkle in oregano, thyme, paprika, salt, and pepper. Stir to evenly coat all ingredients.
04 - Pour in the orzo pasta and stir to combine. Add beef broth and mix well. Bring to a boil, then reduce heat to low, cover, and simmer for 10 to 12 minutes, stirring occasionally, until orzo is cooked and liquid is nearly absorbed.
05 - Stir in heavy cream and grated Parmesan until mixture becomes smooth and creamy. Add spinach and cook for 2 to 3 minutes, stirring occasionally, until wilted.
06 - Taste and adjust seasoning as necessary. Serve hot, optionally garnished with additional Parmesan cheese.
