Heat the olive oil in a pressure cooker, over high heat
Sauté the meat until nicely browned all over
Just before it’s done, add the onion and garlic until wilted
Meanwhile, blend the tomatoes in the blender or mixer, together with the paste
Add the wine to the meat and leave for a few minutes until it reduces to around half the quantity
Add the tomatoes, cinnamon stick, spices, bay leaves and one cup warm water
Mix in the home-made stock. Close the pressure cooker and cook the meat for 35 minutes. Preheat the oven to 180°C.
Open the pressure cooker and stir in the orzo. Pour the contents into an oven-proof dish, stir in 2 cups warm water and cover tightly with aluminium foil.
Cook in the oven for 20 minutes. Open, sprinkle with cheese and keep cooking, uncovered, for a further 10 minutes until the cheese melts and browns lightly.
(for 5-6 people):
750g beef (from leg) in fairly large chunks
5 tbsps olive oil
1 medium onion, finely chopped
1 clove garlic, finely chopped
1 cup dry red wine
1 kilo (4-5) ripe fresh tomatoes
1 tbsp tomato paste
1 small stick cinnamon
1 level tsp mixed spice
2 bay leaves
1 packet (500g) orzo pasta
3 cups warm water
4-5 tbsps grated kefalotyri or parmesan