Melty orzo with beef mince

4 tbsp olive oil 250 g ground beef 1 onion, finely chopped 1 garlic clove, finely chopped 1 celery stalk, finely chopped 1 carrot, finely chopped 30 ml white wine 20 g tomato paste 200 g orzo pasta 250 ml canned chopped tomatoes 600 ml vegetable broth (1 cube + 600 ml water) ⅓ tsp cinnamon 1 tbsp chopped parsley Yogurt for serving (optional)

In a pot, heat the olive oil and sauté the beef mince until browned and broken apart. (If it releases liquid, remove it.)

Add the onion, garlic, celery, and carrot. Sauté for 5 minutes until the vegetables soften.

Add the tomato paste and sauté for 1–2 minutes to release its aroma. Add the orzo and sauté for another 2 minutes.

Pour in the white wine and let it evaporate.

Add the chopped tomatoes, broth, and cinnamon.

Simmer for about 20 minutes, stirring occasionally, until the orzo is cooked and most of the liquid is absorbed.

Stir in the chopped parsley.

Serve hot with a dollop of yogurt on the side, if desired.