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In a large skillet or dutch oven over medium high heat, add olive oil.
Once oil is hot, add ground beef and break it up into small pieces with a spatula or wooden spoon. Allow to cook until there is no longer any pink.
Add the onion and garlic and cook until fragrant, about 3 minutes.
Add the orzo to the skillet and mix together with mixture.
Pour the tomato sauce and beef broth in and stir to incorporate. Season with Italian seasoning, salt, and pepper.
Bring mixture to a boil then reduce to a low simmer.
Cook uncovered until most of the liquid has been absorbed by the orzo - you’ll want some liquid. Stir occasionally to make sure the bottom doesn’t burn.
Once orzo is done cooking, about 10 minutes, remove from heat and mix in parmesan cheese.
Serve warm and garnish with more parmesan cheese and fresh basil.