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In a large skillet, heat 2 tablespoons of extra-virgin Greek olive oil and sauté the onion until translucent, 5 – 7 minutes. Stir in the garlic. Next, add meat and continue stirring until meat begins to brown, about 10 - 15 minutes. Add the tomatoes, white wine, cinnamon, allspice and nutmeg, peppercorns, and salt. Lower heat and simmer, covered, for 35 – 40 minutes, until liquid has been absorbed and meat is cooked. Remove pan from heat, let meat cool slightly. Remove whole spices.
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While meat is simmering, boil the pasta to al dente. Remove, drain and shock in cold water. Drain. Toss in a large mixing bowl with a little extra-virgin Greek olive oil and half the grated cheese.
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Preheat oven to 180°C (360°F). Lightly oil a large baking pan.
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Make béchamel: In a large saucepan, melt the butter until it starts to bubble but before it browns. Add the flour and whisk vigorously for a few minutes, until the flour turns a pale golden color. Slowly add the hot milk, whisking all the while. Next, add the cream. Season with salt, pepper and nutmeg. Whisk continuously until thick,about 10 - 15 minutes over medium heat. Be careful not to scorch the bottom of the pot. Vigorously whisk in lightly beaten eggs and yolks. Next, stir in Greek anthotyro, feta, and half the remaining grated cheese.
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Toss the pasta with a little of the béchamel. Spread half of it on the bottom of the prepared baking pan. Pour in meat sauce, spreading evenly over pasta. Sprinkle with 1 – 2 tablespoons grated cheese. Make a second layer of the pasta. Pour béchamel over pasta, making sure it’s evenly spread over the top of pan. Sprinkle with remaining grated cheese. Bake for about 45 minutes to an hour, until béchamel thickens and swells and a golden brown crust forms on top.