Heat a generous drizzle of olive oil in a large pot over medium-high heat. Add cut beef or lamb and sear on all sides for 5–7 minutes until browned.

Stir in chopped onion and minced garlic, cooking for 3–4 minutes until the onion is translucent and the garlic fragrant.

Add 2 tablespoons of tomato paste, stirring for about 1 minute, then pour in crushed tomatoes and a splash of water or broth.

Toss in a bay leaf, cinnamon, salt, and pepper. Stir well and reduce heat to low. Simmer for 25–30 minutes with a lid slightly ajar.

Once the meat is tender, stir in the orzo, ensuring it’s well coated in the sauce and adjust the liquid if necessary.

Cook orzo uncovered for about 10 minutes, stirring frequently until al dente and soaked in sauce.

Remove from heat, let sit for 10 minutes to thicken, then sprinkle chopped fresh parsley on top before serving.