A scrumptious traditional Greek dish packed with flavor, traditionally served as a one-pot meal!   Wash and dry the meat with a paper towel to remove all moisture. Heat the olive oil in a pot and sauté the meat for 5 minutes. Add the onion, garlic, and sauté until they become translucent. Add the tomatoes, tomato paste, sugar, cinnamon stick and ½ cup water and season well with salt and pepper. Turn the heat down and simmer with the lid on for about 45 minutes. Transfer the meat and sauce in a Dutch oven. In a pot sauté the orzo with the butter until golden and add it to the Dutch oven. Add the remaining water and mix well. Cover and cook at 180 C (356 F) for 45 minutes, until the pasta has cooked and the liquid has been absorbed. (You may need to add a bit more water if the orzo is a bit hard). Then sprinkle the cheese and let the pot in the oven uncovered for 10 more minutes until the cheese is melted.   Tips: You can substitute the veal with lamb (simmer for 45 minutes) or chicken (simmer for 30 minutes)