Begin by heating 2 tablespoons of olive oil in a large pot over medium-high heat. Once the oil shimmers, add your beef or lamb pieces. Sear them for about 5-7 minutes, turning occasionally, until they are beautifully browned on all sides.

Once the meat is browned, add one chopped onion and 3 minced garlic cloves to the pot. Sauté for about 3-4 minutes, stirring frequently until the onion softens and becomes translucent.

Stir in 2 tablespoons of tomato paste, allowing it to cook for 1 minute. Keep stirring to avoid sticking, and soon you’ll notice a rich color forming in your pot.

Pour in one can of crushed tomatoes along with a splash of water or broth to mix. Season the mixture with a bay leaf, 1 teaspoon of cinnamon, and salt and pepper to taste. Bring this flavorful mixture to a gentle simmer and allow it to cook for about 25-30 minutes.

After the sauce has thickened, stir in 1 cup of orzo, ensuring it’s well-coated in the sauce. Cook uncovered for about 10 minutes over medium heat, stirring occasionally.

Once the orzo is tender and has absorbed most of the liquid, allow the dish to sit for a couple of minutes off the heat. Serve your Greek Manestra in bowls, garnished with fresh parsley.