To make the minced beef sauce
Heat oil in a large pot or deep skillet over medium high heat. Add the onions and garlic, cook for 5 minutes or until light golden and softened.
Turn heat up to high and add beef. Cook stirring for 3-4 minutes until the meat is browned all over.
Add red wine. Bring to simmer and cook for 1 minute, scraping the bottom of the pot, until the alcohol smell is gone.
Add remaining ingredients and stir. Add one cup hot water, bring to the boil, reduce to a medium heat and cover with a lid. Cook for about 20-30 minutes stirring occasionally, until you have a rich, thick sauce. Set aside and let it cool.
To make the béchamel sauce
Place 500 gr. of milk and all-purpose flour into a food processor; blend until smooth.
Heat remaining milk in a large pot over medium high heat and bring it to a simmer, almost to a boil.
As soon as the milk starts to bubble, remove it from the heat. Slowly whisk in milk-flour mixture. Add butter and season with salt and pepper, add nutmeg and return pot to the heat. Cook, whisking constantly, until the sauce is smooth and thickened. Remove from heat and let cool for few minutes. After few minutes, slowly add the beaten eggs whisking continuously. Add 150 gr./ 5.29 oz. of grated cheese and set aside.
To assemble the pastitsio
Preheat your oven to 350 ℉/ 180 ℃
Cook pasta according to directions on the package. Drain and return them to the pot. Drizzle with 2 tablespoons olive oil. Add 100 gr./ 3.53 oz. of cheese and mix well.
Scoop the pasta into the bottom of a deep 9×13-inch casserole dish. Spoon on the meat mixture to create an even layer; Top with the cream sauce and sprinkle with the remaining cheese.
Bake 45 minutes, or until golden on top. Let sit at room temperature for at least 20 minutes before serving. .
