Kritharaki Me Kima (One-Pot Greek Orzo with Meat Sauce) – Ready in Under 1 Hour

Ingredients

• 2 to 4 tablespoons extra-virgin olive oil
• 2 pounds (900 g) ground beef
• 1 medium onion, finely chopped
• 4 garlic cloves, grated or minced
• 1 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper flakes, optional
• Kosher salt, 1 1/2 teaspoons for the sauce plus 1 1/2 teaspoons when the orzo is added (or to taste)
• Freshly cracked black pepper, to taste
• 1/4 teaspoon ground cinnamon or 1 small cinnamon stick
• 2 bay leaves
• 1 can (15 oz/425 g) crushed tomatoes
• 1 teaspoon honey or sugar
• 1 pound (450 g) orzo (kritharaki)
• 6 cups hot water or low-sodium beef broth
• 1/4 cup finely chopped fresh parsley

Instructions

1. 1

   Warm the olive oil in a wide pot over medium heat and cook the onion until soft and golden.

2. 2

   Stir in the garlic and warm through just until fragrant.

3. 3

   Add the ground beef and cook, breaking it up, until no longer pink.

4. 4

   Season with oregano, crushed red pepper (if using), 1½ teaspoons salt, black pepper, and cinnamon; add the bay leaves.

5. 5

   Stir in the crushed tomatoes and honey or sugar, bring to a simmer, and cook 15 minutes to develop flavor.

6. 6

   Add the orzo and the remaining 1½ teaspoons salt along with the hot water or broth; return to a boil.

7. 7

   Reduce heat to medium and cook about 18 minutes, stirring often so the orzo doesn’t sink and stick; adjust heat to maintain a gentle simmer.

8. 8

   Remove from heat, stir in the parsley, and taste for salt and pepper; the mixture will look a bit loose.

9. 9

   Let stand 5 to 10 minutes so the orzo absorbs the extra liquid; it will thicken to a creamy, risotto-like texture.

10. 10

    Serve warm with maroulosalata and, if you like, crumbled feta on top.