Beef and tomato orzo pasta


  • 500 g orzo pasta
  • 1 kg of beef pieces for fondue
  • 1/2 cup(s) olive oil
  • 2 onions
  • 2 cloves garlic
  • 1 carrot
  • 1 tablespoon(s) of tomato paste
  • 1/2 cup(s) red wine
  • 400 g tomato pulp
  • 2 bay leaves
  • 1 tablespoon(s) of cinnamon powder
  • Salt and pepper from the mill

  • dry mizithra or pecorino for tasting


  1. Brown the pieces of meat in a large saucepan with half the olive oil.

  2. Pour in the finely chopped onions and garlic and the grated carrot, once the pieces are lightly browned, and fry everything for 5 minutes, mixing well.

  3. Add the tomato paste and continue mixing for 5 minutes. Pour in the red wine and let the alcohol evaporate for 5 minutes.

  4. Add the tomato pulp, 1 liter of water then the bay leaves, cinnamon, salt and pepper.

  5. Cook over low heat, covered, for 1 hour 30 minutes.

  6. Preheat the oven to 180°C.

  7. Brown the pasta in another pan with the remaining olive oil until it is all coated (about 3 minutes). Pour the pasta into a baking dish.

  8. Place the pieces of beef on the pasta dish with its juice, and mix everything well. Bake for 30 minutes.

  9. Serve hot with cheese on the side (dry mizithra or pecorino).

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