Pastitsio (Greek Pasta Bake)

Get out a large dutch oven and heat the Olive Oil (1 dash) in it over medium high heat. Add in the Onion (1) , Garlic (4 cloves) , and Fresh Mint (6 g) and let them get fragrant for a couple of minutes. Then add the Ground Lamb (905 g) and brown it as you completely break it up.

While it cooks through and browns, season it with the Salt (1 pinch) , Freshly Ground Black Pepper (1 pinch) , Ground Cinnamon (8 g) , Ground Nutmeg (1 g) , Ground Cloves (1 g) , Ground Cumin (as needed) and Cayenne Pepper (as needed) .

Once the meat is brown, stir in the Tomato Paste (15 g) and let it cook through for a minute. Then add in the Red Wine (120 mL) and let it absorb into the meat for about 5 minutes.

Finally, add in the Diced Tomatoes (1 can) and Bay Leaves (2) . Bring it to a boil, then reduce it to a simmer to cook for 45 minutes.

While the meat sauce cooks, make the bechamel sauce and put water on to boil for the pasta. For the bechamel, heat the Butter (90 g) in a medium sauce pan and let it melt. Whisk in the All-Purpose Flour (45 g) and keep whisking until you have a golden, thick paste. Keep whisking while you slowly pour in the Milk (720 mL) . Stir in the Ground Nutmeg (as needed) and Grated Parmesan Cheese (25 g) .

Cook the pasta. Salt the boiling water generously, then cook the Rigatoni (455 g) until tender, about 8 minutes. Drain and set aside.

When the sauce is done, remove the bay leaves and stir the cooked pasta into the meat sauce. Get out a 9x13 lasagna pan and transfer the pasta with meat sauce into it in an even layer. Spread the bechamel in an even layer over the pasta. Then sprinkle the remaining Grated Parmesan Cheese (50 g) on the top.