Classic Greek Pastitsio

Instructions

1. Bring a large pot of generously salted water to a boil. Cook the bucatini 1-2 minutes short of al dente per the package directions — it will finish cooking in the oven, so slightly underdone is correct. Drain and let cool for a few minutes.
2. While the pasta is still warm, toss it with the beaten egg whites and half of the grated cheese, making sure every strand gets coated. This is the step that gives pastitsio its structure: the egg sets around the noodles as it bakes, binding the pasta layer into slices firm enough to lift out cleanly rather than falling apart.
3. Preheat the oven to 350°F (180°C). Grease a 9x13-inch (23x33 cm) baking dish.
4. Heat the olive oil in a large deep skillet or Dutch oven over medium heat. Add the onion and cook until softened and translucent, about 5 minutes.
5. Stir in the garlic and cook for 30 seconds, until fragrant.
6. Add the ground meat, breaking it up with a wooden spoon, and cook until browned all over, about 8-10 minutes.
7. Pour in the red wine, scraping up any browned bits from the bottom of the pan, and let it bubble and reduce for 2-3 minutes.
8. Stir in the crushed tomatoes, tomato paste, cinnamon stick, bay leaves, cloves, sugar, salt, and pepper. Reduce the heat to low and simmer uncovered, stirring occasionally, for 35-40 minutes, until the sauce is thick with almost no pooled liquid left. Discard the cinnamon stick and bay leaves, then let the sauce cool slightly while you make the béchamel.
9. Melt the butter in a saucepan over medium heat. Whisk in the flour and cook, whisking constantly, for 1-2 minutes, until it smells lightly toasted but hasn't taken on color.
10. Gradually pour in the warm milk in a slow stream, whisking constantly to prevent lumps. Continue cooking and whisking until the sauce thickens enough to coat the back of a spoon, about 8-10 minutes.
11. Remove the béchamel from the heat and stir in the nutmeg and a pinch of salt. Whisk a ladleful of the hot béchamel into the beaten eggs to temper them, then whisk this mixture back into the saucepan along with the remaining grated cheese until smooth.
12. Spread half of the pasta evenly in the prepared baking dish. Top with all of the meat sauce, spreading it to the edges, then layer the remaining pasta on top.
13. Pour the béchamel evenly over the pasta, using a spatula to smooth it all the way to the corners and edges of the dish so the top bakes evenly.
14. Bake for 45-50 minutes, until the top is deep golden and set, with no jiggle in the center.
15. Let the pastitsio rest for at least 20-30 minutes before slicing — this is what allows the layers to firm up so you get clean squares instead of a runny scoop.
16. Slice into squares and serve warm.