Description

Manestra is a traditional Greek-style orzo pasta dish cooked with lean ground beef and a rich tomato-based sauce infused with aromatic spices like cinnamon and oregano. This hearty, comforting one-pot meal is simmered on the stovetop until the orzo absorbs all the flavors, topped with savory Parmesan or Kefalotyri cheese and fresh parsley for a perfect balance of textures and taste.

Ingredients

Main Ingredients

1 cup orzo pasta
2 tablespoons olive oil
1 pound lean ground beef
1 medium yellow onion, chopped
2 cloves garlic, minced
2 tablespoons tomato paste
1 (14-ounce) can crushed tomatoes
2 cups beef broth
1/4 cup dry red wine (optional)

Spices and Seasonings

1/2 teaspoon ground cinnamon
1 teaspoon dried oregano
1 dried bay leaf
Salt, to taste
Black pepper, to taste

For Serving

Grated Parmesan or Kefalotyri cheese
Fresh parsley, chopped

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Instructions

Brown the beef: Heat olive oil in a large pot over medium heat. Add the lean ground beef and cook until browned, breaking it into small pieces with a spoon as it cooks to ensure even browning.
Sauté onion and garlic: Add the chopped yellow onion and minced garlic to the pot. Sauté for about 3-4 minutes until soft and fragrant, stirring frequently to avoid burning.
Add tomato paste: Stir in the tomato paste and cook for 1 minute to enhance its flavor and deepen the color of the sauce.
Incorporate liquids and seasonings: Pour in the crushed tomatoes, beef broth, and dry red wine if using. Season with ground cinnamon, dried oregano, bay leaf, salt, and black pepper. Stir to combine, and bring the mixture to a gentle simmer.
Simmer the sauce: Let the sauce simmer gently for about 10 minutes to allow the flavors to meld and the sauce to thicken slightly.
Add orzo to cook: Stir in the orzo pasta directly into the pot. Reduce heat to medium-low and cook uncovered, stirring often to prevent sticking. Continue cooking until the orzo is tender and most of the liquid is absorbed, about 10-15 minutes.
Adjust consistency and seasoning: If the mixture becomes too dry before the orzo is fully cooked, add a splash of broth or water. Remove the bay leaf, taste, and adjust salt and pepper if needed.
Serve: Spoon the manestra into bowls and top generously with grated Parmesan or Kefalotyri cheese and freshly chopped parsley for garnish. Serve warm and enjoy!

Notes

For a richer flavor, simmer the sauce for 10 minutes before adding the orzo to deepen the taste.
Swap ground beef with ground lamb or a beef-lamb mix for a more traditional Greek version.
Use ground turkey and chicken broth for a lighter, leaner alternative.
If you prefer, add a splash of cream or milk at the end for extra creaminess.
Be sure to stir the orzo frequently to prevent it from sticking to the bottom of the pot.