Creamy Tomato and Beef Orzo

Peel and dice the onion into small to medium pieces.

Run the garlic along a microplane or roughly chop and thinly slice.

Heat a pan over medium-high heat and add 1 tablespoon of olive oil.

Add the onions with a pinch of salt and sauté for 4-5 minutes until transparent.

Add the garlic and cook for 1 minute, ensuring it doesn't clump or stick.

Add the ground beef, season with salt and cracked black pepper, and cook for 6-7 minutes until browned and no longer pink.

Stir in 2 tbsp of tomato paste, 2 tbsp of dried Italian herbs, and 0.5 tsp of dried chili flakes; cook for 1 minute.

Add 400 g of tomato sauce with a little water to rinse the can, 200 mL of stock, 1 1/4 cups of cream, and 1 1/2 cups of orzo.

Season with salt and pepper, bring to a boil, then reduce heat to low.

Simmer for about 10 minutes, stirring every 1-2 minutes to prevent sticking.

Add the washed baby spinach and cook for 1-2 minutes until wilted.

Adjust the consistency with more stock if needed.

Stir in parsley if using, and season to taste.

Serve with cracked black pepper, additional Parmesan, and parsley as garnish.