1-First, prepare your ingredients: chop the 2 medium red onions finely and slice the 2 carrots about 1 cm thick, while cutting the 1 kg of beef into uniform cubes. In a large pot, heat 1/2 cup of extra virgin olive oil over medium heat and brown the beef cubes in batches for a caramelized crust, which takes about 5-7 minutes.

2-Once browned, remove the beef and sauté the onions and carrots in the same pot until they soften, about 3-4 minutes. Add the 400 g tin of chopped tomatoes, 2 tablespoons of tomato paste, 1 teaspoon of sugar, 1 glass of red wine, and the cinnamon stick, then return the beef to the pot and simmer for about 45 minutes until tender.

3-Separately, sauté the 500 g of orzo in 3 tablespoons of olive oil until golden to prevent it from sticking. Combine the orzo with the meat mixture in a deep ovenproof casserole, add enough water to just cover the pasta around three cups per cup of orzo and bake at 180°C covered for 30 minutes, then uncovered for 15 more minutes.