Description
Manestra is a comforting Greek-style orzo dish featuring ground beef simmered in a savory tomato sauce with aromatic herbs and warm cinnamon. This hearty one-pot meal is simple to prepare, combining tender orzo pasta cooked directly in the flavorful meat sauce, and is perfect for a satisfying weeknight dinner topped with fresh parsley and optional feta cheese.
Ingredients
Scale
Meat and Aromatics
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 pound ground beef (or ground lamb for a more traditional flavor)
Tomato Base
- 1 (14 oz) can diced tomatoes
- 1/4 cup tomato paste
Liquids and Seasoning
- 2 cups chicken broth or water
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cinnamon
- Salt and pepper, to taste
Pasta and Garnish
- 1 1/2 cups orzo pasta
- 1/4 cup chopped fresh parsley (for garnish)
- Grated feta cheese (optional, for topping)
Instructions
- Sauté Onion: In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and cook for 3–4 minutes, stirring frequently, until the onion is soft and translucent, which helps build a flavorful base.
- Cook Ground Beef: Add the minced garlic and ground beef to the pan. Break up the meat with a spoon and cook for about 5–6 minutes until the beef is evenly browned and fully cooked, releasing its rich flavors into the pan.
- Add Tomatoes and Seasonings: Stir in the diced tomatoes, tomato paste, chicken broth, dried oregano, ground cinnamon, salt, and pepper. Bring the mixture to a gentle simmer, then lower the heat and cook uncovered for 15 minutes to allow the sauce to thicken and the flavors to meld.
- Cook Orzo: After the sauce has thickened, add the orzo directly into the pan and stir to combine with the meat sauce. Cover and let the orzo cook for about 10 minutes on low heat until it is tender and has absorbed most of the liquid. Stir occasionally to prevent sticking.
- Adjust Consistency: Once the orzo is cooked through, remove from heat. If the mixture seems too thick, add a small amount of additional broth or water to loosen it to your preferred consistency.
- Serve and Garnish: Serve the manestra hot, garnished with chopped fresh parsley and a sprinkle of feta cheese if desired. This dish pairs wonderfully with crusty bread or a refreshing Greek salad.
Notes
- For a more traditional Greek flavor, substitute ground lamb instead of beef.
- Use chicken broth for a richer taste or water for a lighter option.
- If you prefer a spicier dish, add a pinch of red pepper flakes when adding the seasonings.
- Manestra can be reheated gently on the stovetop with a splash of water or broth to prevent drying out.
- Feta cheese topping is optional but adds a nice salty contrast to the savory flavors.
