In a large skillet, heat olive oil over medium heat. Add diced onion and cook until translucent, about 5 minutes.

Add minced garlic and ground beef to the skillet. Cook until the beef is browned, breaking it apart with a wooden spoon, about 7-10 minutes.

Stir in the dried oregano, salt, and black pepper. Add orzo pasta and mix well.

Pour in 3 cups of water and bring to a boil. Reduce heat and simmer until orzo is tender, about 10-12 minutes.

In a separate pot, combine crushed tomatoes and balsamic vinegar. Simmer over low heat for 5 minutes.

Stir in the heavy cream and cook for an additional 5 minutes, stirring occasionally until heated through.

Once the orzo is cooked, pour the tomato cream sauce over the beef and orzo mixture. Stir to combine and heat through for 2-3 minutes.

Serve hot, garnished with fresh basil.