Speedy Italian Minced Meat & Tomato Orzo (Avocado Oil Variation)

1.Heat the avocado oil in a large, deep skillet or Dutch oven over medium-high heat.

2.Add the ground beef (minced meat) to the skillet. Break it up with a wooden spoon and cook until browned and fully cooked through, about 5-7 minutes. Drain off any excess grease, leaving about 1 teaspoon behind for flavor.

3.Reduce the heat to medium. Add the chopped onion to the skillet and sauté until softened and translucent, about 3 minutes.

4.Stir in the minced garlic, dried oregano, and red pepper flakes (if using). Cook for 1 minute until fragrant, being careful not to burn the garlic.

5.Pour in the diced tomatoes (with their juices) and the chicken broth. Bring the mixture to a gentle simmer.

6.Stir in the orzo pasta. Season lightly with salt and pepper. Bring the liquid back to a simmer, then reduce the heat to low, cover the skillet, and cook for 10-12 minutes, or until the orzo is tender and most of the liquid has been absorbed. Stir occasionally to prevent the orzo from sticking to the bottom.

7.Remove the skillet from the heat. Stir in the heavy cream (if using) and the grated Parmesan cheese until the sauce is creamy and well combined.

8.Taste and adjust seasoning with additional salt and pepper if necessary.

9.Serve immediately, garnished generously with fresh chopped basil and extra Parmesan cheese on the side.