1. Heat 2 tablespoons of olive oil in a large skillet or heavy-bottomed pot over medium heat. This is where the magic starts — you want your oil shimmering but not smoking.
2. Add the chopped onions and sauté until they’re soft, translucent, and just starting to brown at the edges, about 5-7 minutes. This step smells like home to me — that sweet, savory onion aroma was Mama Lu’s secret signal that dinner was on its way.
3. Stir in the minced garlic and cook for another minute, careful not to let it burn. Garlic is one of those simple ingredients that makes a world of difference, like a whispered secret in a family recipe.
4. Toss in the ground beef, breaking it apart with a wooden spoon. Brown it well until no pink remains and it starts to develop those lovely browned bits on the bottom of the pan, about 8-10 minutes. This step builds layers of flavor — don’t rush it.
5. Season the beef mixture with salt, pepper, oregano, thyme, and smoked paprika. Stir well to combine the herbs, letting their fragrance bloom in the pan.
6. Add the crushed tomatoes and beef broth, stirring to bring everything together. Bring the mixture to a gentle boil.
7. Once boiling, add the orzo pasta. Reduce the heat to low, cover the pot, and let it simmer gently for 12-15 minutes, or until the orzo is tender and has absorbed most of the liquid. Stir occasionally to prevent sticking. This is the part where patience pays off — the orzo swells with flavor, soaking up every bit of that rich broth.
8. When the orzo is tender and the dish has thickened to your liking, give it a final taste and adjust seasoning if needed.
9. Remove from heat and let it rest for a couple of minutes before serving. Sprinkle with fresh parsley or basil and a generous dusting of Parmesan cheese if you like.

One thing Mama Lu taught me was to trust your senses — the sizzle, the smell, the look of the dish — more than any timer or measuring cup. Cooking ground beef orzo this way feels like a dance, and every step brings you closer to that comforting finish line.