Add the canned tomatoes to a small food processor or blender and pulse until smooth. If using fresh tomatoes instead of canned ones simply remove the stems and blend the same way.

Pat dry the meat with paper towels. Season with salt, pepper, ground allspice, and pinch of nutmeg. Rub the seasonings all around the meat.

Heat the olive oil in a saute pan over medium-high heat. Add the meat and brown on all sides.

Drop the heat to medium and stir in the onions and carrots. Cook for a minute stirring with a wooden spoon and scraping the bottom as you go.

Add the tomato paste and cook stirring constantly, for 1-2 minutes for the paste to caramelize.

Pour in the wine and deglaze the pan. Wait for a minute for the alcohol to evaporate. Then stir in the blended tomatoes.

Pour in the stock along with 2 cups of boiling water. Add also the bay leaves and paprika. Wait until it starts to simmer then put the lid on and turn the heat to low.

Simmer for about 1 hour or until the meat feels tender enough.

In the meantime, heat another pan, add 3 tbsps of olive oil and the orzo pasta and sauté, until golden.

Once your meat is done simmering, place the orzo pasta in an oven tray along with the meat and sauce (remove the bay leaf) and mix. If needed, add enough water so that the pasta is just covered. As a rule of thumb you’ll need about 3 cups of liquid for 1 cup of orzo pasta.

Cover the tray with some aluminum foil and bake in preheated oven at 180C for 30 minutes. Remove the aluminum foil, add a splash of water if it has dried out, and put back in the oven for another 15 minutes.