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Categories:Viewed: 76 - Published at: 7 years ago
Ingredients
- 1/2 teaspoon salt
- 1 lb lean ground beef
- 1 onion, finely chopped
- 2 -4 garlic cloves, minced
- 1 (14 1/2 ounce) can tomatoes
- 1 1/2 cups beef broth
- 1 teaspoon minced fresh oregano or 1/2 teaspoon crumbled dried oregano
- 1/4 teaspoon pepper
- 8 ounces dried orzo pasta (1 cup)
- 1 (10 ounce) package frozen chopped spinach, thawed
- 1/2 - 3/4 cup grated parmesan cheese
Method
- Sprinkle salt into a 10 to 12 inch frying pan over medium-high heat. Crumble beef into pan and cook, stirring often, until meat begins to brown, 3 to 5 minutes. Reduce heat to medium, stir in onion, and continue to cook, stirring, until onion is soft but not brown, about 5 minutes. Spoon off and discard excess fat.
- Add garlic, tomatoes (break them up with a spoon) and their liquid, broth, oregano, and pepper. Bring mixture to a boil then stir in pasta. Reduce heat, cover and simmer gently until pasta is tender to bite, 10 to 12 minutes.
- Meanwhile, squeeze as much liquid as possible from spinach. Stir spinach into pasta mixture just until heated through. Serve with cheese to add to taste.
