Greek Pastitsio

Cook the pasta according to package instructions until al dente. Drain and set aside.

Heat olive oil in a large skillet over medium heat. Sauté onion until soft, then add garlic and cook for 1 minute.

Add ground beef and cook until browned. Drain excess fat if needed.

Stir in crushed tomatoes, tomato paste, red wine, cinnamon, nutmeg, oregano, salt, and pepper. Simmer for 15–20 minutes until thickened.

In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes.

Gradually whisk in milk and cook until thickened. Remove from heat and whisk in eggs and nutmeg.

Preheat oven to 350°F (175°C).

In a greased baking dish, layer half of the pasta, then the meat sauce, then remaining pasta.

Pour béchamel sauce evenly over the top and sprinkle with Parmesan cheese.

Bake for 40–45 minutes until golden brown. Let rest 10–15 minutes before slicing and serving.