Youvetsi

Method

Heat olive oil in a large heavy-bottomed casserole dish and brown the meat in batches over medium-high heat, seasoning with salt and pepper; set aside. Add the diced onions to the same pot and soften for 5 minutes, then add garlic and tomato puree, stirring for 1 minute. Return the meat to the pot, add tinned tomatoes, stock, oregano, bay leaf, and cinnamon stick, then bring to a simmer. Cover and cook in a preheated oven at 160°C for 1 hour and 30 minutes until the meat is tender. Remove the bay leaf and cinnamon stick, then stir in the uncooked orzo pasta and additional stock if needed to ensure the pasta is just covered. Return to the oven uncovered for 25-30 minutes until the pasta is tender and much of the liquid has been absorbed. Serve hot, topped with grated Pecorino Romano cheese and fresh parsley.