Sauté 1 chopped onion and 2 minced garlic cloves in a large skillet over medium heat with a splash of olive oil until translucent, about 4–5 minutes.

Increase heat to medium-high and add 1 pound of ground beef, breaking it apart until browned, about 6–8 minutes. Drain excess grease.

Stir in 1 can of tomato sauce and 1 tablespoon of Italian seasoning, mixing thoroughly and simmering for about 5 minutes over medium heat.

Cook 1 cup of orzo pasta in salted boiling water for about 8–10 minutes until al dente, then drain.

Fold the drained orzo into the skillet with the beef and sauce, stirring for 2–3 minutes on low heat.

Pour in 0.5 cups of heavy cream and mix until everything is evenly coated, cooking for an additional 2–3 minutes.

Serve immediately in warm bowls, garnished with fresh herbs if desired.