In a large skillet, heat a drizzle of olive oil over medium heat. Add 1 lb of ground beef and 1 finely diced small onion. Cook for 6-8 minutes, breaking the meat apart with a spoon, until browned and the onion is softened.

Stir in 2 minced garlic cloves and sauté for an additional 1-2 minutes until fragrant.

Mix in 1 tablespoon of tomato paste, salt, black pepper, and red pepper flakes, cooking for another 1-2 minutes.

Pour in 1 can of crushed tomatoes and 2 ½ cups of beef broth, stirring together until well combined. Bring to a gentle simmer for 2-3 minutes.

Add 1 ½ cups of orzo pasta, stir, reduce heat to medium-low and cover the skillet, cooking for 10-12 minutes.

Once orzo is tender and liquid absorbed, pour in 1 cup of heavy cream and simmer for an additional 2-3 minutes.

Remove from heat and sprinkle ½ cup of grated Parmesan cheese on top. Serve in bowls, garnished with fresh basil.