Ingredients:
- 4 Tbsp. extra-virgin olive oil, divided
- 1 1/2 lbs. lean ground beef
- To taste salt and pepper
- 1 medium yellow onion, finely chopped
- 12 oz. orzo, about 2 cups
- 3 cloves garlic, finely chopped
- 2 cups beef broth
- 15-oz. can tomato sauce
- 3 Tbsp. tomato paste
- 2 Tbsp. packed light brown sugar
- 1 Tbsp. apple cider vinegar
- 1 Tbsp. Worcestershire sauce
- 3 cups packed baby spinach
Directions:
- In a large Dutch oven, heat oil. Add beef and season with salt and pepper. Cook thoroughly for about 10 minutes. Place beef into a colander and drain well.
- In the same pot over medium-high heat, heat remaining oil and cook the onion for about 5 minutes. Add orzo and garlic. Cook about 2 minutes.
- Add broth, tomato sauce, tomato paste, brown sugar, vinegar, Worcestershire and 2 1/2 cups of water. Season with salt and pepper. Stir well to combine. Bring to a boil and then reduce heat to low and bring to a simmer. Cook, stirring frequently, until liquid is mostly absorbed and orzo is tender, 10 to 15 minutes.
- Return beef to pot and add spinach. Cook until spinach is wilted and beef is warmed.
