Giouvetsi – Olea Estates

Ingredients

• 1 kg/35 ounces veal (shoulder), cut into portions (can substitute with other meats)
• 2 medium red onions, finely chopped
• 2 carrots, sliced (1 cm thick)
• 1 tin of chopped tomatoes
• 2 tbsps tomato puree
• 1 tsp sugar
• 1 glass of red wine
• 1 cinnamon stick
• 1/2 cup of Olea EVOO
• 250g orzo pasta (9 ounces) (kritharaki / manestra)
• 100g grated kefalotyri or feta cheese (5 ounces)