Recipe(tried): Pastitsio for ground beef

Here is one of my favorites -- seasoned ground beef topped with macaroni and cheese (a Greek recipe)! What could be better?!

Pastitsio
Serves 6

1 TBL olive oil
1 onion, minced
1 clove garlic, minced
1 1/2 lbs. ground beef
15 oz. canned crushed tomatoes in puree
1/3 cup wine (white or red) or water
1/2 tsp. ground cinnamon (or a little more, to taste)
1/2 tsp. ground allspice
1 tsp. salt
1/2 tsp. black pepper
8 oz. dry ziti, penne or macaroni, cooked al dente
1 stick butter (4 oz.)
scant 1/2 cup flour
4 cups milk
4 oz. (1 cup grated) kefalotyri, kasseri, or parmesan cheese
2 egg yolks
pinch of salt
freshly ground black pepper to taste
freshly grated nutmeg to taste

Cook onion and garlic in olive oil until transparent. Add crumbled meat and lightly brown. Add tomatoes, wine or water, cinnamon, allspice, salt and pepper and simmer for about 15-20 minutes until most of the liquid has evaporated.

While the pasta is cooking, make a bechamel sauce by melting the butter in a saucepan and whisking in the flour. Cook, whisking continuously, for about 4 minutes to cook the flour. Slowly whisk in the cold milk, and cook the sauce over medium-low heat for about 4-5 minutes until thick, whisking often. Beat egg yolks in a small bowl, then whisk a ladleful of the hot sauce into the eggs and mix completely. Add the eggs into the sauce, whisk until smooth, and cook for another minute or two. Remove from heat and stir in a pinch of salt, freshly ground pepper, freshly grated nutmeg and grated cheese. Stir until smooth.

Drain pasta and stir into the sauce.

Assemble in a deep sided casserole dish. Smooth the meat on the bottom, then top with the pasta. Sprinkle with a little additional cheese and bake at 375F for about 45 minutes.