Heat a tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, cooking for about 3–4 minutes until the onions become translucent and fragrant.

Once the onions are softened, add in your ground beef, using a wooden spoon to break it apart. Cook for 5–7 minutes until the beef is no longer pink.

Stir in a tablespoon of tomato paste along with your spices. Allow the mixture to cook for an additional 2 minutes.

Pour in the broth and add the rinsed orzo to the skillet, bringing the mixture to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for 10–12 minutes.

Remove the skillet from the heat and stir in the freshly grated Parmesan cheese, mixing until the cheese fully melts.