Pastitsio

1. 1

   Heat olive oil in a large Dutch oven over medium heat. Add the onions and saute until translucent, about 5 minutes.

   5 min
2. 2

   Add the ground beef and ground pork and brown until cooked through.

3. 3

   Add the garlic, orange zest, cinnamon stick, ground cinnamon, nutmeg, cloves, allspice, oregano, salt and pepper and stir to combine.

4. 4

   Add the diced tomatoes, tomato sauce and red wine. Bring to a boil, then reduce to a simmer. Cook for 25-30 minutes, stirring often until most of the liquid evaporates. Remove the cinnamon stick once the sauce is done.

   25 min
5. 5

   Cook the pasta until al dente. Drain the pasta, then allow the pasta to dry before assembling in the dish.

Prepare Bechamel

1. 6

   Melt the butter in a large saucepan over medium heat.

2. 7

   Add the four, whisking continuously to create a roux. Cook the roux for about 5 minutes, while whisking continuously to cook the raw flour.

   5 min
3. 8

   Slowly add the milk and cream while whisking until smooth. Bring the mixture to a boil, then reduce to a simmer. Stir continuously to keep it smooth.

4. 9

   Add salt, pepper and grated parmesan cheese. Whisk until combined and smooth. Remove from the heat.

5. 10

   Add the beaten eggs and whisk until smooth.

Assembling the Pastitsio

1. 11

   Preheat the oven to 375 degrees F.

2. 12

   In a 10x14" baking dish, layer 1 cup of the meat sauce in the bottom of the pan. Top with a thin layer of grated parmesan cheese.

3. 13

   Add the cooked and dried penne pasta, then another layer of parmesan cheese.

4. 14

   Add the top layer of the meat sauce and another layer of parmesan cheese.

5. 15

   Gently pour the bechamel sauce over the pastitsio and smooth the top with an offset spatula. If desired, you can poke 8 to 9 holes gently in the pastitsio to allow the bechamel to go through to the lower layers slightly.

6. 16

   Sprinkle the top with grated parmesan cheese and a touch of ground nutmeg and ground cinnamon.

7. 17

   Bake for 40 minutes at 375 degrees. Allow the pastitsio to cool for 30 minutes before slicing and serving.

   40 min