Optional: Grated Parmesan cheese or fresh herbslike parsley for garnish
Instructions
Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until soft and translucent.
Add the ground beef to the skillet, breaking it apart with a spoon. Cook until browned.
Stir in the orzo, toasting it slightly with the beef and onions for about 2 minutes.
Pour in the tomato sauce and water (or broth). Season with salt and pepper. Bring to a simmer.
Reduce the heat to low, cover, and let simmer for about 15-20 minutes, or until the orzo is tender and the sauce has thickened.
Remove from heat and let it sit for a few minutes to absorb any remaining liquid.
Serve hot, garnished with Parmesan cheese or fresh herbs if desired.
Notes
Toast the orzo in olive oil before adding liquids to enhance its nutty flavor.
• Use a generous amount of seasoning, as pasta absorbs a lot of flavors.
• Stir the orzo occasionally while cooking to prevent it from sticking to the bottom.
• Add water or broth gradually if the orzo absorbs all the liquid but isn’t fully cooked yet.
• Let the manestra sit for a few minutes after cooking to thicken up for the perfect consistency.