Greek Pastitsio

Instructions

1. Cook the pasta
   Cook the pasta in salted water until al dente, about 2 minutes less than package instructions. Drain, toss with a little olive oil to prevent sticking, and set aside.
2. Prepare the meat sauce
   In a large skillet, sauté onions until translucent. Add garlic and cook for 1 minute. Add ground meat and brown thoroughly. Pour in red wine and simmer until mostly evaporated. Add crushed tomatoes, tomato paste, cinnamon, half the nutmeg, salt, and pepper. Simmer uncovered for 15-20 minutes until sauce thickens.
3. Make the béchamel sauce
   In a saucepan, melt butter over medium heat. Add flour and whisk constantly for 2 minutes to make a roux. Gradually add warm milk, whisking continuously to prevent lumps. Cook until sauce thickens enough to coat the back of a spoon. Remove from heat and let cool slightly before whisking in the beaten eggs, remaining nutmeg, salt, and pepper.
4. Assemble the pastitsio
   Preheat oven to 350°F (180°C). Butter a deep 9x13 inch baking dish. Mix half the grated cheese with the pasta and spread half the pasta in the dish. Layer all the meat sauce on top, then add the remaining pasta as the third layer.
5. Add the béchamel topping
   Pour the béchamel sauce over the top layer of pasta, ensuring it covers everything evenly. Sprinkle with the remaining grated cheese and a light dusting of nutmeg.
6. Bake to perfection
   Bake in the preheated oven for 40-45 minutes until the top is golden brown. Remove from oven and let stand for at least 15-20 minutes before cutting into squares to serve.