Greek classic pastitsio by Corfu.

Recipe

The classic greek dish, as it is cooked in my island.

Ingredients.

1/4 cup extra-vigin Greek oil.
3 medium onions finely chopped.
670gr lean ground beef.
1 large garlic clove minced.
3 cups plum tomato concasse.
1 cinnamon stick.
1 scant teaspoon ground nutmeg.
1 pinch ground allspice.
4-5 whole cloves.
15-20 black peppercorns.
Salt to taste.
 670gr thick tube spaghetti.
120gr kefalotyri cheese grated.
2 eggyolks beaten.
1 cup Greek Anthotyro cheese grated.
For the bechame sause.
1/4 cup butter.
3 tablespoon all-purpose flour.
3 cups milk.
1 cup heavy cream.
Salt to taste.

Instructions.

In a large skillet,heat 2 tablespoons,of extra-virgin Greek olive oil and saute the onion until translucent,5-7 minutes.Add meat and continue stirring until meat begins to brown.Add garlic,tomatoes,spices,peppercorns and salt.Lower heat and simmer,covered,for 35-40 minutes,until liquid has been absorbed and meat is cooked(add water if necessary).Remove pan from heat,let  meat cool slighly.Remove whole spices.
While meat is simmering,boil the pasta to al dente.Remove drain and shock in cold water.Drain.Toss with 1-2 tablespoons extra-virgin Greek olive oil and half the grated cheese
Preheat oven to 180C.Lightly oil a large baking pan.
Make a bechamel.In a medium samcepan,heat the butter over mediumheat.When it begins to bubble,add the flour and stir vigorously with wire wishk for several minutes until the flour turns pale gold.Add the milk stirring all the while,and the heavy cream.Continue stirring the bechamel over medium heat until very thick,10 to 12 minutes.Season with salt.Remove from heat,cool slightly,and add egg yolks,stirring vigorously.When done add the Greek Anthotyro cheese.
Toss the pasta with a little of the bechamel.Spread half of it on bottom of a large baking pan.Pour in meat sauce spreading evenly over pasta.Sprinkle with 1-2 tablespoon grated cheese.Make a second layer of the pasta.,making sure it is evenly spread over top of pam.Sprinkle with remaining grated cheese.
Bake for about 45 minutes,until bechamel thickens and swellw and golden brown crust forms on top.