Place the meat in a large pot and add enough water to cover it. Bring to a boil over high heat. Once it starts boiling, skim off any foam that rises to the surface. When it stops producing foam, discard the water and rinse the meat well.

Sauté the meat in olive oil until browned on all sides.

Add the onion and garlic, and sauté for a few more minutes. Pour in the wine to deglaze the pot.

Add the tomato sauce, tomato paste dissolved in the water, and the spices. Cover and simmer for 45-60 minutes (add a little more water if needed). Alternatively, cook in a pressure cooker for 30 minutes.

Spread the orzo in a baking dish. When the meat is ready, place it on top of the orzo and pour the sauce over everything. Bake at 350°F (180°C) for 30 minutes.

When you take it out of the oven, the dish should have plenty of sauce. If it looks dry, add 1 cup of water and gently shake the pan to distribute. As it cools, the orzo will absorb most of the liquid.