Beef youvetsi with orzo

Finely chop half a small onion and cook in a pot with a little olive oil over medium heat until soft and golden, five or six minutes.

Stir in two or three grated garlic cloves and cook until fragrant, about 30 seconds.

Add two tablespoons of tomato paste and cook until it deepens in colour, taking off some of its acidity.

Add the crushed tomatoes (or tomato sauce), a heaping teaspoon of dried oregano, salt and black pepper; mix.

Add one and a half cups of orzo and four cups of beef broth (heated in another pan speeds things up); season with a whole teaspoon of salt.

Bring to a boil, reduce to medium-low and simmer about 15 minutes, stirring now and then so the orzo does not stick.

Add the leftover roast beef, cut in chunks or shredded, and warm through about five minutes.

If the orzo has soaked up most of the sauce, thin with a little water or broth; take off the heat, as it thickens more as it sits.

Garnish with finely chopped parsley; serve with crumbled feta and olives.