Beefy Greek Orzo

Ingredients:

• 1 pound ground beef
• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 cans (14-1/2 ounces each) diced tomatoes
• 1 can (14-1/2 ounces) beef broth
• 3 ounces Ta Mylelia Sun Dried Tomato Paste
• 3 ounces Anydros Tomato Caviar from the Island of Santorini
• 3/4 cup uncooked Monastiri Orzo Pasta
• 1 teaspoon Italian seasoning
• 2 cups fresh baby spinach

Directions:

1. In a Dutch oven, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain.
2. Stir in the tomatoes, broth, tomato pastes, orzo and Italian seasoning. Bring to a boil.
3. Reduce heat; cover and simmer for 15-20 minutes or until orzo is tender.
4. Add spinach; cook and stir until spinach is wilted.
5. Yield: 6 servings.