Giouvetsi (Beef and Orzo Bake)

Cut the beef into roughly 3cm pieces and blot dry.

Finely chop the onions and slice the carrots 1cm thick.

Warm 120ml olive oil in a heavy pot over medium-low heat and soften the onions and carrots for 5 minutes.

Increase the heat and brown the beef on several sides for about 10 minutes.

Stir in the tomato paste for 1 minute, then add the wine and reduce for about 5 minutes.

Add canned tomatoes, sugar, cinnamon, salt and pepper, then enough of the hot water to cover the meat.

Cover and simmer gently for about 45 minutes, continuing if necessary until a fork enters the beef easily.

Stir occasionally and add small amounts of the reserved water if the bottom starts drying.

Once the meat is tender, preheat the oven to 180°C.

In a separate pan, stir the dry orzo in the remaining 45ml olive oil over medium heat for about 3 minutes, until some grains turn pale gold.

Remove the cinnamon and transfer the meat and vegetables to a deep 35×24cm baking dish.

Measure the remaining hot sauce and top up with reserved water to about 1800ml; add it with the orzo, mix and cover with foil.

Bake at 180°C for 30 minutes and uncover.

If the pasta is still firm but the liquid has dried, add a little hot water; bake about 15 minutes more until the centers are cooked.

Rest out of the oven for 10 minutes so the orzo absorbs more sauce.

Divide the 100g grated cheese over the portions and serve.