Let’s cook this comforting one-pot meal:

1. Brown the Beef: Heat up a Dutch oven or a large pot over medium-high heat. Add the ground beef and break it apart with a spatula. Let it cook for about 5 minutes, stirring occasionally, until it starts to brown.

2. Add Onion and Cook: Add the finely chopped onion to the pot with the beef. Stir the mince (ground beef) and continue cooking until the beef is fully browned and the onion is translucent, about another 5 minutes. Drain off excess fat if desired.

3. Add Aromatics, Paste, and Orzo: Add the minced garlic, Italian seasoning, dried basil, optional crushed red pepper flakes, and tomato paste to the pot. Stir very well and cook for about 1 minute, until the garlic is fragrant and the tomato paste darkens slightly. Add the uncooked orzo and stir to coat it with the flavors for another minute.

4. Add Liquids: Pour the tomato sauce (or crushed/diced tomatoes), beef broth, heavy cream, and Worcestershire sauce into the pot. Give all the ingredients a good stir to combine.

5. Simmer Orzo (Uncovered): Bring the mixture to a simmer. Once bubbling, lower the heat slightly to maintain a steady, gentle simmer. Cook uncovered for 10-15 minutes. Stir frequently, especially scraping the bottom, to prevent the orzo from sticking as the liquid reduces and the pasta cooks. Cook until the orzo is tender and the sauce has thickened slightly.

6. Add Spinach and Parmesan: Once the orzo is cooked completely, remove the pot from the heat. Stir in the fresh baby spinach until it wilts. Stir in the grated Parmesan cheese until melted and combined.

7. Rest and Serve: Cover the pot and let it stand off the heat for 5 minutes. This allows the sauce to thicken up slightly more and the flavors to meld. Serve hot, garnished with chopped fresh basil.

A delicious, creamy meal ready with minimal cleanup!