Aunt's Beba Pastitsio: The Best Pastitsio Ever

Add plenty of water and 2 tsp salt to a large pot and bring to a boil.

Cook the pasta 2 minutes less than the package instructions.

Drain well and shake to remove excess water.

Toss with the grated cheese and butter or olive oil.

Heat a pot over high heat.

Add the ground beef and cook until well browned, breaking it up as it cooks.

Lower the heat and add 2 tbsp olive oil and the onion; sauté until soft, about 5 minutes.

Add the wine and cook until the alcohol evaporates, about 2 minutes.

Add the tomato paste, tomatoes, spices, sugar, salt, and pepper.

Reduce the heat and simmer for 30 minutes, until the liquid has mostly evaporated.

Remove from heat and let cool slightly.

Melt the butter in a saucepan over medium heat.

Stir in the flour and cook, whisking constantly, for about 5 minutes.

Add all the milk at once, whisking continuously until smooth and thickened, about 5 more minutes.

Remove from heat, season with salt, pepper, and nutmeg.

Stir in the grated cheese while the sauce is still warm until melted and smooth.

Cover the surface with cling film to prevent a skin forming.

Preheat the oven to 180 °C (350 °F).

Grease a deep baking dish with butter or oil.

Mix a few spoonfuls of béchamel into the pasta and toss to coat.

Add 200g of cheese and some pepper and mix so the cheese goes everywhere.

Spread half the pasta in the dish.

Layer the meat sauce evenly on top.

Cover with the remaining pasta.

Add 300 g of cheese in the bechamel and mix.

Pour the béchamel over the top, smoothing with a spatula.

Sprinkle with grated cheese and bake for 40 minutes, until golden and bubbling.

Let stand for 15 minutes before serving.