Giovetsi (Greek Meat Stew)

Directions

1. In a large pan, heat ½ cup olive oil over medium low heat.
2. Add chopped onions and carrots and cook for 5 minutes.
3. Increase the heat and add the veal, browning on all sides until an outer crust forms.
4.  Add tomato puree and red wine and stir, cooking until wine evaporates.
5. Add the chopped tomatoes, 1–2 cups of water, sugar, cinnamon stick, salt, and pepper.
6. Reduce heat to low and simmer, covered, for about 45 minutes.
7. Preheat oven to 355°F.
8. Pour 3 tablespoons olive oil into a frying pan set over medium heat.
9. Add orzo pasta and cook while stirring until it becomes golden.
10. In a baking pan, place the browned orzo, the browned meat and sauce, removing the cinnamon stick. Mix thoroughly and bake, covered with aluminum foil, for 30 minutes.
11. Remove foil, adding a cup of water if necessary, and return the pan to oven for an additional 15 minutes.
12. Serve hot, topped with grated cheese.