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
Instructions
- 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.