Pastitsio (Greek casserole with minced meat and pasta)

Ingredients:

For the meat tomato sauce:

• 450 g lean ground beef
• 450 g of lean young lamb mince
• 1 can (800 g) of mashed tomatoes
• 3 tbsp. l. olive oil
• 1.5 cups chopped onion (1 large head)
• 1/2 cup dry red wine
• 1 tbsp. minced garlic (3 large cloves)
• 1 tbsp. ground cinnamon
• 1 teaspoon dried oregano
• 1 teaspoon fresh thyme leaves
• A pinch of cayenne pepper
• Salt and ground black pepper

For the béchamel sauce:

• 1.5 cups of milk
• 1 cup heavy cream
• 4 tbsp (55 g) butter
• 1/4 cup wheat flour
• 1/4 tsp. grated nutmeg
• Salt and ground black pepper
• 1.5 tbsp. grated parmesan
• 2 beaten medium eggs
• 2/3 cup Greek yogurt
• 340 g of small shell-shaped pasta

Preparation:

1. For the sauce, heat the olive oil in a large saucepan over medium-high heat. Add the onion and sauté for 5 minutes.
   
   Add the beef and lamb and cook over medium heat for 8-10 minutes, breaking up the mince with the back of a wooden spoon, until no longer pink. Drain any excess liquid, add the wine, and cook for another 2 minutes.
   
   Add the garlic, cinnamon, oregano, thyme, and cayenne pepper and continue cooking over medium heat for 5 minutes. Add the tomatoes, 2 teaspoons of salt, and 1 teaspoon of pepper and simmer, stirring occasionally, for 40-45 minutes.
2. Preheat oven to 180°C.
   
   For the béchamel sauce, bring the milk and cream to a simmer in a small saucepan over medium-low heat. Melt the butter in a medium saucepan. Add the flour and cook over medium heat, whisking constantly, for 2 minutes. Whisking constantly, pour the warm milk and cream into the flour and butter mixture.
   
   Continue cooking, stirring occasionally, over medium heat for 5-7 minutes, until the mixture is thick and smooth. Add nutmeg and a teaspoon each of salt and pepper. Stir in 3/4 cup of Parmesan cheese and 1/2 cup of tomato sauce, and let cool for 10 minutes. Add the eggs and yogurt.
3. Meanwhile, cook the pasta in a large pot of boiling water until al dente. Be careful not to overcook it, as you'll be baking it in the oven later. Drain.
   
   Add the pasta to the meat and tomato sauce and transfer the mixture to a baking dish. Pour the béchamel sauce evenly over the pasta and sprinkle with the remaining 3/4 cup Parmesan cheese. Bake for an hour, until the surface is golden brown and the sauce begins to simmer. Let rest for 10 minutes and serve hot.