Pastitsio (Greek Beef Pasta Bake)

Step 1: Heat the olive oil in a large pot over high heat. Add the garlic and onion and cook for 2 to 3 minutes, until the onion is softened. Add the beef and cook, breaking it up as you go, until it changes from red to brown.

Step 2: Add the wine and cook until it has mostly evaporated, about 3 minutes.

Step 3: Add the remaining meat sauce ingredients. Stir well and bring to a simmer, then reduce the heat to medium or medium-low so the sauce simmers gently. Cook for 45 minutes to 1 hour, stirring occasionally, until most of the liquid has evaporated. The mixture should be thick with little liquid, not saucy like Spaghetti Bolognese.

Step 4: Remove from the stove and cool, preferably to room temperature. Otherwise, cool for at least 30 minutes before assembling, with the lid off.

Step 5: Melt the butter in a large saucepan over medium heat. Add the flour and stir for 1 minute.

Step 6: While stirring, slowly pour in half the milk; the mixture should turn into a wet paste. Still stirring, pour in the remaining milk. The paste should dissolve easily, leaving the sauce lump-free. If it does not, whisk vigorously.

Step 7: Cook for 5 minutes, stirring so the base does not catch, or until the sauce is thick enough to coat the back of a wooden spoon and hold a path drawn across it with your finger.

Step 8: Remove from the stove. Stir in the nutmeg, cheese and salt.

Step 9: Leave to cool for 5 minutes, then quickly whisk in the egg yolks. Cover and set aside. If the sauce cools and becomes too thick to pour, reheat it over low heat until pourable.

Step 10: When ready to assemble, cook the pasta according to the packet instructions, minus 1 minute.

Step 11: Drain the pasta and return it to the pot. Leave to cool for 3 minutes, then stir through the egg whites. Gently stir through the crumbled feta.

Step 12: Preheat the oven to 180°C/350°F.

Step 13: Place the pasta in a 33 x 22 x 7 cm / 9 x 13 x 2.75-inch baking dish, arranging the pieces in the same direction as best you can for a defined look when sliced. Level the surface as evenly as possible.

Step 14: Top with the meat sauce and smooth the surface.

Step 15: Pour over the béchamel sauce, then sprinkle over the cheese.

Step 16: Bake for 30 minutes or until the crust turns golden.

Step 17: Cool for at least 10 minutes so you can cut neat slices with the layers visible. Serve.