This one pot creamy ground beef and orzo is made in just 30 minutes with a rich, creamy tomato sauce. It’s the ultimate easy and comforting weeknight dinner when you want something that the whole family will enjoy while still being dairy free.
This simple ground beef and orzo recipe is exactly the type of dinner idea you need in your repertoire when you want something creamy and cosy that the whole family will eat, but you also need something dairy free.
Just like my one pot beef mince pasta, this dish comes together in around 30 minutes. It has a rich, creamy tomato and beef sauce and a delicious creamy texture that can only be achieved by cooking the orzo in the sauce rather than separately. Plus this method means we only need one pot so less washing up which is always a win any day of the week!
I like to finish it off with my homemade cashew parmesan cheese which adds so much extra flavour, but you can of course add parmigiano reggiano if you’re lactose free or just bring it to the table for those who do eat dairy.
For more of my favourite ways to use beef mince, make sure to check out all my dairy free ground beef recipes and you’re bound to find a few favourites that will keep dinner time from feeling repetitive.
Key Ingredients
This ground beef and orzo recipe is the perfect option for when you have ingredients but still don’t know what to make for dinner.
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- Ground beef/beef mince – I use regular ground beef from Costco as I find for the price it’s the best quality. If you’re buying mince from the supermarket, lean beef mince is probably you’re best best for flavour.
- Orzo – known as risoni in Australia, this is a rice-shaped pasta. I don’t recommend any substitutions without testing as the liquid amount and cook times will need to be adjusted.
- Onion and garlic – the base flavour that we build on.
- Italian herbs – adds flavour. I use a dried herb blend for ease but you can use a combination of dried oregano, parsley or basil.
- Passata/tomato purée – the base of the rich tomato sauce. In the US you can use canned tomato sauce. If you only have a can of diced tomatoes, that will work too, your final result just wont be as smooth.
- Beef stock – while you can use chicken or vegetable broth if that is all you have, beef broth is what is going to give you the depth of flavour that makes this so rich and delicious.
- Dairy free cream – you can use store bought like the Flora Thickened Plant Cream which is my favourite, or you can use my dairy free cream recipe to quickly make your own.
- Baby spinach – optional but I love to sneak a little bit of veggies into my meals when I can for fibre and nutrients.
You’ll Also Love: Creamy Lemon Risoni with Grilled Chicken
Step-By-Step Instructions
Step 1: Heat the olive oil in a large, deep frying pan or pot over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent.
Step 2: Add the beef mince and cook, breaking it up with a spoon, until browned all over and the liquid has evaporated. Add the herbs and garlic and mix through.
Step 3: Pour in the orzo, passata, and beef stock and mix well. Bring to a gentle boil, then reduce the heat to low.
Step 4: Simmer uncovered for 10–12 minutes, stirring frequently, until the orzo is cooked and most of the liquid has been absorbed.
Step 5: Stir through the dairy free cream and baby spinach until the spinach has wilted and everything is creamy and well combined.
Step 6: Taste and season with salt and pepper. Top with dairy free parmesan and a handful of chopped fresh parsley
👉 Don’t walk away while the orzo is cooking. Orzo releases a lot of starch as it cooks and can stick to the bottom of the pan quickly. Stay close and stir regularly, especially in the first few minutes.
Storage Instructions
This ground beef and orzo recipe stores really well. For leftovers, allow them to cool completely before transferring to an airtight container and refrigerate for up to 3 days.
If you want to meal prep this, you can slightly undercook the orzo as it will continue to absorb the liquid as it sits.
To reheat, add a splash of beef stock or water to bring back the creamy texture and heat either in a saucepan over low-medium heat, stirring regularly, or in the microwave in 1-minute bursts, stirring between each.
Recipe FAQs
Yes! While I have written this recipe to be dairy free as all of my recipes are, if you don’t need it to be, feel free to sub regular thickened cream and finish with parmesan cheese.
Yes, you can try this with either pork mince or turkey mince and swap the beef stock for chicken stock.
Without testing I am unable to provide any recommended substitutions. You’re welcome to try a different pasta shape, but just keep in mind the liquid amount and cook times will need to be adjusted.
If you do make this recipe, please be sure to leave a comment and ⭐⭐⭐⭐⭐ rating below! And tag any of your creations on Instagram with @eightforestlane as I would love to see.
More one pot recipes:
One Pot Sausage Casserole
One Pot Creamy Tomato Chicken Pasta
One Pot Spicy Sausage Pasta
One Pot Sausage and Broccoli Pasta
One Pot Creamy Ground Beef and Orzo (Dairy Free)
Equipment
- cast iron pot with lid
Ingredients
- 1 tablespoon olive oil
- 1 brown onion finely diced
- 500 grams (1 lb) beef mince/ground beef
- 1 teaspoon Italian herbs
- 2 cloves garlic minced
- 200 grams (7 oz) risoni/orzo
- 500 ml (2 cups) passata
- 500 ml (2 cups) beef stock
- 60 ml (¼ cup) dairy free cream
- 2 cups baby spinach packed
- Salt and pepper to taste
- Dairy free parmesan to serve
- Chopped fresh parsley to serve
Instructions
- Heat the olive oil in a large, deep frying pan or pot over medium heat. Add the onion and cook, stirring occasionally, for 4–5 minutes until softened and translucent.
- Add the beef mince and cook, breaking it up with a spoon, for 5–6 minutes until browned all over and the liquid has evaporated.
- Add the Italian herbs and garlic and cook for 1 minute, stirring constantly, until fragrant.
- Stir in the risoni/orzo, passata, and beef stock. Bring to a gentle boil, then reduce the heat to low. Simmer uncovered for 10–12 minutes, stirring frequently, until the orzo is cooked through and most of the liquid has been absorbed. The mixture should look saucy but not soupy.
- Stir through the dairy free cream and baby spinach. Cook for 1–2 minutes until the spinach has wilted and the sauce has come together.
- Season with salt and pepper to taste. Serve topped with dairy free parmesan and a scatter of fresh parsley.
Notes
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
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