Wipe the meat with paper towels. Heat 1/2 of a cup of olive oil into a pan, add the chopped onions and carrots and sauté for 5 minutes in medium-low heat. Turn up the heat and add the veal; brown the meat on all sides until crusty. Stir in the tomato purée and pour in the red wine; wait for the wine to evaporate. Add the tinned tomatoes, a glass of water, the sugar, the cinnamon stick and a good pinch of salt and pepper. Turn the heat down and simmer with the lid on for about 3 hours in the oven at 180C. In the meantime, heat another pan, add 3 tbsps of olive oil and the orzo pasta and sauté, until golden. Place the orzo pasta in an oven tray along with the meat and sauce (remove the cinnamon stick) and mix. Cover the tray with some aluminum foil and bake in preheated oven at 180C for 30 minutes. Remove the aluminum foil, add a glass of cold water if needed, sprinkle with some grated kefalotyri (sheep hard yellow cheese) and put back in the oven for another 15 minutes to take some color the cheese on top.