Ingredients:
1 lb. (450 gr.) ground veal
1 quart (1 litre) beef stock
1 ½ cups (375 ml.) of orzo pasta
1 cup (250 ml.) fresh strained tomato juice/sauce [or 2 tbsp. (30 ml.) tomato paste diluted in 1 cup of water]
1 onion, grated or finely chopped
2 garlic gloves, finely chopped or pressed
1 cinnamon stick (a couple inches in length will suffice)
4 spice cloves
3 tablespoons (45 ml.) Greek extra virgin olive oil
1 tablespoon (15 ml.) butter
Salt and pepper to taste
1. Heat the olive oil in a large sauce pan, then, over a medium heat, add the ground veal and breaking it up with a wooden spoon sauté the meat for 5-8 minutes stirring constantly until it is thoroughly browned.
2. Once the ground veal has been completely browned, add the onion, garlic, tomato sauce, cinnamon stick, cloves, salt and pepper to the saucepan with the meat. Stirring the contents well, bring to a boil, then cover and simmer for 15 minutes over a medium-low heat.
3. In a separate pan/pot bring the beef stock to a boil, then cover and reduce heat to low, so as to keep it hot until we need it.
4. When the meat has cooked, remove the cinnamon stick from the pan. Add the uncooked orzo pasta to the hot beef stock for a couple stirs, then add the stock to the pan with the meat sauce and stir to mix thoroughly.
5. Butter the sides and bottom of the casserole, then add the yiouvetsi mixture to the dish and bake uncovered at a moderate heat 350° F. (180° C.) for 50-60 minutes until the liquid has been absorbed by the pasta. Stir the yiouvetsi well with a wooden spoon only once at about the 25 minute mark (making sure to get into the corners of the dish) then let it cook undisturbed for the remainder of its allotted time. Look for the surface of the yiouvetsi to form almost a crust-like top layer, especially near the edges of the dish. Remove from the oven when done and let the casserole sit for 15 minutes before serving.
