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by Chef Elena Vassos
A comforting oven-baked casserole combining tender beef, toasted orzo and a rich tomato-based sauce, finished until perfectly melded and satisfying.
Heat olive oil in a large ovenproof pan and sauté the onion until soft and translucent.
Add garlic and beef mince, cooking until the meat is browned and no longer pink.
Stir in tomato paste, oregano and paprika, cooking briefly to release aromas.
Add crushed tomatoes, beef stock, salt and pepper, then stir in the dry orzo.
Bring to a gentle simmer, cover and transfer to a preheated oven at 180 °C.
Remove lid, sprinkle with cheese if using, and bake uncovered until the top is lightly golden.
Rest for 5 minutes before serving to allow the casserole to set. Store leftovers refrigerated and reheat thoroughly before consumption.
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