Brown the beef in a dutch oven or large pot over medium-high heat, about 6 minutes, breaking up the the beef as it cooks.
Add the onion and garlic. Cook, stirring occasionally, until onion is softened, about 4 minutes.
Stir in the tomato paste, cinnamon, oregano, 1 tsp salt, and 1/2 tsp pepper. Cook while stirring until well mixed and tomato paste starts to brown, about 2 minutes.
Pour in the water and scrape the bottom of the pot with a wooden spoon to release any stuck on bits. Bring to a boil then reduce heat to low, cover the pot and simmer for 45 minutes, stirring occasionally.
Stir in the orzo and place the lid back on the pot. Simmer on low heat until orzo is tender, about 20 minutes, stirring occasionally to make sure the orzo does not stick to the bottom.
Season with salt and pepper to taste then serve topped with freshly grated Parmesan.
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