Heat ½ cup of olive oil in a large pan. Add the chopped onions and carrots, cooking over medium-low heat for 5 minutes, until softened. prep

Increase the heat and add the veal (or beef). Brown the meat on all sides until a crust forms. prep

Stir in the tomato paste and cook for 1 minute, allowing the paste to caramelize slightly. Pour in the red wine and cook until it evaporates. mix

Add the tinned tomatoes, sugar, cinnamon stick, salt, and pepper. Pour in enough water to cover the meat. Bring to a boil, then lower the heat and simmer with the lid on for 45 minutes, or until the meat is tender. Occasionally stir and add water as needed. cook

In a separate pan, heat 3 tablespoon of olive oil. Add the orzo pasta and sauté until golden. prep

Once the meat is tender, remove the cinnamon stick. Transfer the orzo pasta and meat mixture into an ovenproof tray, stirring to combine. If necessary, add water to just cover the pasta. mix

Cover the tray with aluminum foil and bake in a preheated oven at 180°C (350°F) for 30 minutes. Remove the foil, check the moisture level, add water if needed, and bake for another 15 minutes. bake

Serve the dish sprinkled with grated kefalotyri or feta cheese. finish