For the juvetsi, cut the trimmed meat into bite-sized cubes. Finely chop the onions and garlic.
Heat the fat in a frying pan, brown the meat, add the onions and garlic and sauté until translucent.
Strain tomatoes through a sieve, stir in and stew for about 5 minutes. Stir in tomato paste and white wine and season with salt, bell pepper, paprika powder and thyme.
Put everything into a large, greased casserole dish and cook, covered, in a preheated oven at 180 °C for about 75 minutes.
Then add rice noodles and about 500 ml lightly salted water. Continue cooking for about 30 minutes, stirring occasionally, until the noodles are soft and the sauce is nice and creamy.
Add more water if needed. About 15 minutes before the end of cooking time, sprinkle the cheese on top and serve the Juvetsi.