In a large soup pot or Dutch oven, heat over medium-high heat and add the pound of lean ground beef. Cook without stirring for 5-6 minutes, allowing it to achieve a nice browning on one side. Once browned, use a wooden spoon to break it up and cook for another minute until no longer pink.

Next, add the chopped onion to the pot and sauté together with the beef for about 5 minutes. Stir occasionally, allowing the onion to soften and become translucent. If excess fat accumulates, drain some off but keep enough to enhance flavor.

Stir in the minced garlic, crushed red pepper flakes, and Italian seasoning, allowing them to release their fragrant aromas for about 1 minute. Then, add the uncooked orzo pasta to the mixture, stirring well to combine everything and coat the orzo with delicious flavors.

Pour in the 14-ounce can of tomato sauce and 3/4 cup of beef broth, followed by the one cup of heavy cream and teaspoon of Worcestershire sauce. Bring the mixture to a gentle bubble over medium heat, stirring occasionally for about 10 minutes until the orzo absorbs the liquid and becomes tender.

Once the orzo is cooked and the sauce is thickened, remove the pot from heat. Mix in the grated parmesan cheese until melted and creamy, followed by the packed fresh baby spinach. Cover the pot for 3-5 minutes, allowing the spinach to wilt and the flavors to meld together beautifully.

Finally, taste your creamy Ground Beef Orzo with Tomato Cream Sauce and season with salt and pepper to your liking. Serve warm, enjoying the rich, comforting flavors that come together in this delightful one-pot dish.