There’s something truly magical about the way a simple, hearty dish can instantly transport you to another place, and Manestra (Greek-Style Orzo with Ground Beef) does just that. With tender orzo pasta swirled through a fragrant tomato sauce, studded with savory ground beef and aromatic spices, this comfort food classic captures the robust, sun-drenched flavors of Greece in every spoonful. Finished with a shower of cheese and fresh herbs, it’s a one-pot meal that warms both the heart and the taste buds—perfect for busy weeknights or when you’re craving a little taste of the Mediterranean at home.
Ingredients You’ll Need
Manestra (Greek-Style Orzo with Ground Beef) keeps things straightforward with pantry staples, yet each ingredient plays an important role in bringing out deep, homey flavors and delectably creamy textures. Don’t skip the little touches—they make all the difference for a truly satisfying bowl!
- Olive oil: The foundation of Mediterranean cooking, olive oil lends richness and helps all the aromatics come alive.
- Onion: A finely chopped onion gently sweetens the overall flavor and creates a luscious base for the sauce.
- Garlic: Just two cloves add a wonderful aroma and a little hidden zip.
- Ground beef: Traditional and filling—choose lean beef for a lighter take or swap in lamb for a more rustic, old-world flavor.
- Tomato paste: Tomato paste intensifies the sauce, giving it a beautiful color and bold depth.
- Crushed tomatoes: They add body, juiciness, and that all-important touch of tangy Mediterranean brightness.
- Dried oregano: Brings the signature herbal notes that transport each bite straight to Greece.
- Ground cinnamon: The tiniest bit transforms the sauce, adding warmth and complexity—don’t skip it!
- Salt and black pepper: Balance the sauce perfectly and lift all the other flavors.
- Orzo pasta: This rice-shaped pasta gives Manestra its classic, comforting texture and lets the sauce infuse every grain.
- Beef broth (or water): Beef broth adds heartiness and deep flavor, but water works in a pinch.
- Grated Kefalotyri or Parmesan cheese: Adds salty, nutty magic at the end—Kefalotyri is traditional, but Parmesan’s a worthy substitute.
- Fresh parsley (optional): A sprinkle of parsley at the end gives the dish a burst of color and freshness.
How to Make Manestra (Greek-Style Orzo with Ground Beef)
Step 1: Sauté the Aromatics
Heat up a good drizzle of olive oil in a roomy skillet or Dutch oven over medium heat. Once shimmering, toss in your chopped onion and let it cook for about 4 to 5 minutes—just until soft and fragrant. Stir in the garlic and enjoy that instant, irresistible scent! It only needs 30 seconds before you’re ready for the next step.
Step 2: Brown the Ground Beef
Time to add the ground beef. Crumble it into the pan, breaking up any lumps as you go. Let it brown evenly; this not only builds flavor but also ensures your Manestra (Greek-Style Orzo with Ground Beef) has those delicious bits that everyone looks for in home-cooked comfort food. If there’s any excess fat, you can spoon it off for a lighter result.
Step 3: Build the Sauce
Spoon in the tomato paste and give it a quick stir to coat the beef and aromatics. Then pour in the crushed tomatoes, sprinkle in the oregano and cinnamon, and season with salt and pepper. Let the mixture simmer for about five minutes—the flavors will start to meld and your kitchen will smell divine.
Step 4: Add the Orzo
Now is when the magic of Manestra (Greek-Style Orzo with Ground Beef) really happens: stir the uncooked orzo into the tomato and beef mixture. Make sure every grain is coated in that gorgeous sauce, so the pasta can soak up all the flavor as it cooks.
Step 5: Simmer to Perfection
Pour in the beef broth, bring the pot to a gentle simmer, and let everything bubble uncovered for 10 to 12 minutes, stirring occasionally. The orzo will plump up and the sauce will thicken into the perfect, cozy consistency. Taste a spoonful before moving on—it should be saucy, not soupy, and the orzo tender but not mushy.
Step 6: Finish with Cheese and Herbs
Once your Manestra (Greek-Style Orzo with Ground Beef) is thick and luscious, stir in a generous handful of grated cheese right off the heat. Adjust the seasoning if needed, and finish with plenty of fresh parsley if you like that pop of green freshness. Serve up hot, and get ready to dive into comfort Greek-style!
How to Serve Manestra (Greek-Style Orzo with Ground Beef)
Garnishes
The finishing touches can make your Manestra (Greek-Style Orzo with Ground Beef) feel truly special. I love a handful of crumbled cheese—either extra Kefalotyri or a curl of Parmesan. Add some chopped fresh parsley or even a pinch of chili flakes for a kick. Lemon zest is also a delight if you like a bit of brightness on top.
Side Dishes
This cozy one-pot meal can easily fly solo, but for a Greek feast, pair it with a crisp cucumber-tomato salad, warm pita bread, or a platter of roasted veggies. A tangy dollop of Greek yogurt on the side works wonders for balancing out the savoriness of the dish.
Creative Ways to Present
For gatherings, try serving Manestra (Greek-Style Orzo with Ground Beef) in small bowls as a hearty starter, or plate it family-style with big spoons for everyone to dig in. You could even repurpose leftovers by stuffing the mixture into roasted peppers or using it as a baked pasta filling the next day!
Make Ahead and Storage
Storing Leftovers
Let your Manestra (Greek-Style Orzo with Ground Beef) cool to room temperature before transferring it to an airtight container. It holds up beautifully in the fridge for up to three days—making it an ideal make-ahead dish for busy weeks or next-day lunches.
Freezing
For longer storage, portion cooled Manestra into freezer-safe containers. It freezes well for up to two months. Just know that the orzo will absorb some extra sauce during storage, so you’ll want to add a little liquid when you reheat to bring it back to its original creaminess.
Reheating
Warm up leftovers over medium-low heat on the stovetop, adding a splash of broth or water to loosen things up as needed. If you’re microwaving, do the same, stirring midway. Top with a fresh grating of cheese and parsley to revive all the flavors.
FAQs
Can I use something other than ground beef?
Absolutely! Manestra (Greek-Style Orzo with Ground Beef) is very flexible—you can swap in ground lamb for a more traditional, earthy flavor, or even try ground turkey or chicken if you prefer a lighter twist.
What type Main Course
Kefalotyri is the classic, but Parmesan or even Pecorino Romano are excellent substitutes. Each brings its own personality—salty, nutty, and totally delicious—so use what you love or have on hand.
How do I prevent the orzo from sticking?
Stir the Manestra (Greek-Style Orzo with Ground Beef) occasionally as it cooks and simmers, and make sure there’s enough liquid in the pot. The result should be saucy and creamy, not dry or clumpy.
Is there a vegetarian version?
You can skip the beef, double the onion and garlic, and bump up the carrots or even diced mushrooms. Use veggie broth, and you’ll have a Mediterranean meatless marvel on your hands.
Can I make this dish ahead of time?
Definitely! Manestra (Greek-Style Orzo with Ground Beef) is even more flavorful the next day, so it’s a great candidate for meal prep. Just plan to add a splash of liquid when reheating for maximum creaminess.
Final Thoughts
If you’re looking for a dish to bring nostalgia, comfort, and a sense of Mediterranean adventure to your table, Manestra (Greek-Style Orzo with Ground Beef) is a delicious place to start. Give it a try—you might just find it becomes your new favorite one-pot wonder!
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Manestra (Greek-Style Orzo with Ground Beef) Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Greek
- Diet: Non-Vegetarian
Description
Manestra is a delicious Greek-style one-pot meal featuring orzo pasta and seasoned ground beef simmered in a savory tomato sauce. This comforting dish is perfect for a cozy family dinner or entertaining guests.
Ingredients
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion (finely chopped)
- 2 cloves garlic (minced)
- 1 pound ground beef
- 1 tablespoon tomato paste
- 1 can (15 ounces) crushed tomatoes
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cinnamon
- Salt and black pepper to taste
- 1 1/2 cups orzo pasta
- 3 cups beef broth (or water)
- 1/4 cup grated Kefalotyri or Parmesan cheese
- Optional fresh parsley for garnish
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and sauté until soft. Stir in garlic, cook for 30 seconds.
- Add ground beef and cook until browned. Stir in tomato paste, crushed tomatoes, oregano, cinnamon, salt, and pepper. Simmer for 5 minutes.
- Stir in orzo to coat in the sauce. Pour in beef broth, bring to a simmer. Cook uncovered for 10–12 minutes until orzo is tender and mixture thickens.
- Stir in grated cheese and adjust seasoning. Serve hot, garnished with parsley if desired.
Notes
- This dish thickens as it cools—add a splash of warm broth or water when reheating.
- For a spicier version, add a pinch of red pepper flakes.
- Lamb can be used instead of beef for a more traditional flavor.
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