Moshari yiouvetsi (veal and pasta casserole) Recipe - Los Angeles Times

Ingredients

• 2 pounds veal stew meat, cut into 1 1/2 -inch cubes
• 3 teaspoons salt, divided
• 3/4 teaspoon freshly ground pepper, divided
• 2 to 3 tablespoons olive oil
• 1/2 cup grated onion
• 3 cloves garlic, minced
• 1/2 cup dry white wine
• 2 cups strained or canned pureed tomatoes
• 2 cups veal stock
• 1 1/2 cups orzo
• 1/2 cup grated mizithra cheese
• 1 teaspoon chopped mint
• 1/4 cup chopped parsley
• 1/4 cup chopped green onion