1. Heat olive oil in a large skillet or Dutch oven over medium heat. Add the ground beef and cook until browned, breaking it up as it cooks.

2. Stir in the diced onion and cook until softened, about 3–4 minutes. Add garlic and cook for another 30 seconds.

3. Add the tomato paste and cook, stirring constantly, until it darkens in color and begins to caramelize, about 2 minutes.

4. Pour in the beef broth and water, then stir in the orzo. Bring to a boil, then reduce heat to medium-low.

5. Simmer uncovered for 8–10 minutes, stirring frequently to prevent sticking, until the orzo is tender and the liquid has mostly absorbed.

6. Lower the heat and slowly stir in the heavy cream. Simmer gently for another 2–3 minutes until the sauce thickens slightly.

7. Add the baby spinach and Parmesan cheese, stirring until the spinach wilts and the cheese melts.

8. Taste and adjust seasoning with additional salt or pepper as needed.

9. Remove from heat. Let sit for 2–3 minutes to thicken before serving.

10. Garnish with more Parmesan and serve warm.