Meat Sauce

1. In a large pan add olive oil then sauté onions until soft.
2. Add the garlic then continue to sauté until fragrant.
3. Add the tomato paste, beef and lamb then cook until they are all separated and light brown in colour.
4. Pour the red wine then bring it to a boil. Add the tomatoes, honey, cinnamon, clove, bay leaf then season with sea salt and freshly ground black pepper. Cook in medium heat while covered for 30 minutes, stir it occasionally.
5. Once cooked remove the bay leaf, clove and cinnamon. Set it aside.

Pasta

1. Under cook your pasta by 3 minutes according to packet instructions.
2. Drain pasta then stir in the eggs and feta cheese. Set it aside.

Béchamel

1. In a pot melt the butter in medium low heat.
2. Once butter is totally melted, slowly add the flour while continuously whisking it until it forms into a roux.
3. Slowly add the milk while continuously whisking. Cook in very low heat until the sauce is thick. Remove from heat then add the egg yolks, Parmigiano-Reggiano and nutmeg, whisk to combine evenly.

Pastichio

1. In a large baking dish, grease the bottom and sides with small amount of olive oil.
2. Lay down the pasta then top with meat sauce, do this in three layers.
3. Pour béchamel sauce on top then place in a 180C preheated oven and bake for 40-50 minutes or until its cooked and top is golden brown. Let it cool for 10 minutes then serve.