Heat ½ cup of olive oil in a large pot over medium-low heat. Soften 2 medium chopped red onions and 2 chopped carrots.
Raise the heat, add 1kg of diced beef, season with salt and pepper, and brown well. Stir in 2 tablespoons of tomato paste, cook briefly, then add 150ml of red wine and let it reduce.
Add 400g of canned chopped tomatoes, 1 teaspoon of sugar, 1 cinnamon stick, and enough water to cover. Cover and simmer for about 45 minutes, until the beef is tender.
Meanwhile, preheat the oven to 350°F / 180°C. Toast 500g of orzo in 3 tablespoons of olive oil until golden.
Discard the cinnamon stick. Combine the orzo, beef, and sauce in a baking dish and add water until the orzo is barely covered.
Cover with aluminum foil and bake for 30 minutes. Uncover, add a splash of water if it looks dry, and bake for about 15 minutes more. Serve topped with 100g of grated kefalotyri.
