Pastitsio (baked pasta with mince and béchamel)

Let’s make it

1. Warm the oil in a wide pan and soften the onion for 8 minutes, then add the garlic and brown the mince hard, breaking it up.
2. Pour in the wine and let it bubble away, then add the tomato paste, tomatoes, cinnamon, cloves, bay leaf, 1 teaspoon of the salt and the pepper.
3. Simmer uncovered for 30 minutes until the sauce is thick with no loose liquid. Remove the bay leaf.
4. Boil the pasta in salted water for 2 minutes less than the packet says, drain it and toss it with one of the eggs and half the cheese while still warm.
5. Melt the butter, stir in the flour, cook for 2 minutes, then whisk in the milk gradually and simmer until thick, about 8 minutes.
6. Off the heat, season the béchamel with the nutmeg and the rest of the salt and beat in the remaining egg.
7. Heat the oven to 180°C and lay the pasta in a deep 30 by 22 cm dish, lining the tubes up in one direction if you have the patience.
8. Spoon 3 tablespoons of béchamel into the meat sauce, then spread the meat sauce evenly over the pasta.
9. Pour the rest of the béchamel over, smooth it out and scatter the remaining cheese.
10. Bake for 45 minutes until golden and rest for 20 minutes before cutting into squares.