Preheat your oven to 220°C/200°C fan/gas mark 7.

Peel and grate the garlic (or use a garlic press).

Halve, peel and thinly slice the onion. 

Roughly chop the parsley (stalks and all).

Heat a drizzle of oil in a large, wide-bottomed ovenproof pan on medium heat. TIP: If you don't have an ovenproof pan, use a normal pan and transfer to an ovenproof dish before baking.

Once hot, add the beef mince and onion and cook until browned, 5-6 mins.

Use a spoon to break up the mince as it cooks, then drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

Add the garlic and cinnamon and fry for 1 min more.

Stir through the cider vinegar and allow to evaporate completely, 1 min.

Pour in the passata, red wine stock paste, sugar and water for the sauce (see pantry for both amounts). Bring up to the boil, then lower to a simmer. 

Add the orzo, bring back up to the boil, then pop a lid on the pan (or cover tightly with foil).

Bake on the middle shelf of your oven until the pasta is cooked and the water has been absorbed, 20-25 mins.

While the pasta bakes, quarter the pomegranate. Remove the seeds from the white pith and pop the seeds into a bowl (discard the pith). TIP: Pat the outside of the pomegranate with the back of the spoon to help release the seeds.

When the orzo is cooked, remove it from the oven and add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

Stir through half the parsley and a splash of water to loosen the orzo.

Taste and season with salt and pepper if needed. Add a splash more water if you feel it needs it. 

Share your youvetsi inspired stew and orzo between your bowls. 

Crumble over the Greek style salad cheese.

Sprinkle over the pomegranate seeds and remaining parsley to finish.