One-Pot Orzo Dinner

Wash the parsley and pat it dry. Pick the leaves from the stems, then finely chop the leaves and stems separately and set both aside. Peel and finely dice the onion and garlic.

Heat 1 teaspoon of the olive oil in a large, deep skillet over medium-high heat. Add the ground beef and cook for 5 to 8 minutes, breaking it into small pieces with a wooden spoon, until browned and crumbly. Season generously with salt and black pepper and cook for another minute.

Transfer the ground beef to a plate or bowl. Add the remaining 2 teaspoons olive oil to the skillet, followed by the onion, garlic, chopped parsley stems, and red pepper flakes. Crumble in the bouillon cube and cook over medium heat for 3 to 4 minutes, stirring frequently, until the onion is translucent.

Pour in the tomato passata and water and stir well, scraping up any browned bits from the bottom of the skillet. Bring the sauce to a gentle simmer, then add the orzo and stir well. Cover and simmer gently for 10 to 15 minutes, or until the orzo is al dente. Stir about once every minute to prevent the pasta from sticking to the bottom of the pan. (The orzo takes 2 to 3 minutes longer to cook than the package directions indicate.)

Once the orzo is al dente, reduce the heat to low and stir in the spinach and chopped parsley leaves. Return the ground beef to the skillet and stir until the spinach has wilted and everything is well combined. Season to taste with salt and black pepper.

Divide the orzo among four plates and serve with freshly grated Parmigiano, if desired.