Traditional Greek Pastitsio

Boil long tubular pasta until al dente; mix with a little bit of egg or cheese to bind.

Sauté ground beef with onions, tomatoes, and warming spices like cinnamon and cloves.

Prepare a rich, thick Béchamel sauce using lots of butter, flour, and milk.

Layer the pasta in the bottom of a large baking dish.

Spread the spiced meat sauce evenly over the pasta layer.

Top with the thick Béchamel and sprinkle with grated cheese; bake at 180°C until the top is golden.