Boil pearl barley until tender (if interested, prepare the following scheme: rump washed, pour boiling water, wrap in a towel and left overnight, drained the water, re-fill with boiling water and cook for 15-20 minutes). Onion and garlic finely chop and fry in olive oil until soft.

Tomatoes grind in a blender or mash them with a fork (you can cook with fresh tomatoes)

Pour the tomato mass to the onions, add the tomato paste and mix well.

Season with thyme and Basil. Season with salt and pepper, add the sugar and simmer over medium heat for 10 minutes.

Put in sauce pan pearl barley and simmer, stirring occasionally, another 5 minutes. Grate cheese on a fine grater (put a couple tablespoons for filing) and stir it in perlotto. To decompose perlotto on plates, sprinkle with cheese and serve immediately.