Recipe video above. Greece's answer to Italian Lasagna! This traditional Greek dish is made with layers of pasta topped with a rich meat sauce perfumed with a hint of cinnamon and clove, topped with a thick layer of cheese sauce.For the neat layers pictured, arrange the pasta so they're all going in one direction, and rest the baked Pastitsio for 15 minutes before slicing. Excellent for making ahead (keeps for 4 to 5 days in the fridge) and freezes very well!

2 tbsp olive oil

3 garlic cloves (, finely minced)

2 red onions (, finely chopped (sub yellow or brown onions))

1 kg / 2 lb beef mince (ground beef)

3/4 cup red wine (, dry (Note 1))

800g / 28 oz canned crushed tomato

2 beef bouillon cubes (, crumbled (stock cubes))

2 tbsp tomato paste

1 tsp white sugar

1 bay leaf

1/2 tsp cinnamon powder

1 cinnamon stick ((or extra 1/2 tsp cinnamon powder))

1/4 tsp ground cloves

3/4 tsp salt

1 tsp black pepper

100g / 7 tbsp butter (, unsalted)

3/4 cup flour (, plain/all purpose)

1 litre / 4 cups milk (, whole/full fat best but low fat ok)

1/8 tsp nutmeg (, preferably freshly grated)

1/2 tsp salt

100g / 3 oz Kefalotyri Greek cheese (sub Parmesan or Romano) (, finely shredded (Note 2))

2 egg yolks ((egg whites are used in the pasta))

400g / 14 oz Pastitsio No. 2 pasta / Greek bucatini ((sub small ziti, penne or normal bucatini, Note 3))

120g / 4 oz feta (, crumbled)

2 egg whites ((yolks used in Béchamel))

75g / 3 oz Kefalotyri Greek cheese (sub parmesan or Romano) (, finely grated (Note 2))