4 tbsp olive oil, divided
1 1/2 lb lean ground beef
salt & pepper to taste
1 medium onion, chopped
12 ounces orzo
1 tbsp garlic, minced
2 cups beef broth or stock
1 15-ounce can tomato sauce
3 tbsp tomato paste
2 tbsp light brown sugar
1 tbsp apple cider vinegar
1 tbsp Worcestershire sauce
3 cups baby spinach
In a pot over medium-high heat, heat 2 tbsp olive oil. Add beef, salt and pepper. Cook until browned, coarsely breaking up the meat as it cooks.
Remove meat with a slotted spoon and set aside. Drain fat from pot. Return pot to heat, heat remaining 2 tbsp olive oil, add onion and cook until starting to soften. Add orzo and garlic, cook, stirring frequently until orzo is lightly toasted, about 2 minutes.
Add broth or stock, tomato sauce, tomato paste, brown sugar, vinegar, Worcestershire and 1 cup of water. Season with salt and pepper, stir to combine. Bring to a boil then reduce heat to simmer. Cook, stirring frequently until liquid is mostly absorbed.
Return beef to pot and add spinach. Cook, stirring frequently until spinach is wilted and beef is heated through.
