Classic Pastitsio with Golden Bechamel Crust

Preheat the oven to 375 degrees F. Butter a 9x13-inch baking dish generously.

Cook the pasta in a large pot of salted boiling water until just barely al dente, about 2 minutes less than package directions. Drain and toss with a drizzle of olive oil to prevent sticking. Set aside.

Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until well browned, about 8 minutes. Drain any excess fat.

Add the diced onion and garlic to the skillet. Cook for 3 minutes until softened. Pour in the red wine and let it bubble until nearly evaporated. Stir in the crushed tomatoes, tomato paste, cinnamon, allspice, and half the nutmeg. Season with salt and pepper. Simmer for 15 minutes until thick. Remove from heat and let cool slightly.

Make the bechamel by melting the butter in a saucepan over medium heat. Whisk in the flour and cook for 2 minutes, stirring constantly. Gradually pour in the warm milk while whisking continuously to prevent lumps. Cook for 6 to 8 minutes, whisking often, until the sauce is thick enough to coat the back of a spoon. Remove from heat and whisk in the remaining nutmeg, half the grated cheese, and then the beaten egg yolks. Season with salt and pepper.

Spread half the pasta in an even layer in the prepared baking dish. Spoon the entire meat sauce over the pasta and spread it evenly. Top with the remaining pasta in another even layer.

Pour the bechamel over the top pasta layer, spreading it to cover every edge. Sprinkle with the remaining grated cheese.

Bake for 40 to 50 minutes until the top is puffed and deeply golden. Let the pastitsio rest for 15 minutes before cutting into squares. This resting time is essential for clean slices.