Serves 8

For the meat sauce:

2 tablespoons of extra virgin olive oil

1 large white onion

3 garlic cloves

800g beef mince

½ teaspoon of allspice

½ teaspoon of cinnamon

1 cinnamon stick

2 cloves

2 bay leaves

1 tablespoon of oregano

150ml of red wine

2 tablespoons of tomato puree

2 400g tins of chopped tomatoes

Pinch of sugar

Seasoning

For the bechamel sauce:

120g butter

120g plain flour

1000ml milk

2 egg yolks

Nutmeg

Salt

75g kefalotyri or parmesan

For the pasta:

400g bucatini or penne

110g kefalotyri, feta or parmesan

2 egg whites

For the topping:

Grated kefalotyri or parmesan

To make the meat sauce:

1. Peel the onion and garlic, and finely dice the onion.
2. Add a tablespoon of olive oil to a large sauté pan and bring up to a low to medium heat.  Add the onion and sauté until translucent.
3. Finely grate or crush the garlic and add it to the pan, along with the spices.  Stir well and cook for a couple of minutes.
4. Add the mince and increase the heat to medium.  Break the mince up with the back of a wooden spoon and cook until there is no pink meat remaining.
5. Pour in the chopped tomatoes, along with the tomato puree, oregano, sugar and seasoning.  Stir well.
6. Bring to the boil and then reduce the heat to a gentle simmer, and cook, uncovered, for 45 minutes. 

To make the pasta:

1. Whilst the meat sauce is cooking, cook the pasta for a minute or two less than the cooking time on the packet.
2. Whilst the pasta is cooking, separate the eggs and grate or break up the cheese.
3. Once the pasta has cooked, rinse in cold water to lower the heat (note traditional recipes skip this step).
4. Drain the pasta again and mix with the egg whites and cheese.

Start assembling the dish:

1. Preheat the oven to 180°C.
2. Grease the bottom of a lasagne dish.
3. Lay the pasta in the bottom of the dish and press down to form a distinct layer.
4. When the meat sauce has finished cooking, most of the tomato sauce should have been absorbed by the meat.
5. Spoon the meat sauce over the pasta to create another layer.

Make the bechamel sauce:

1. Melt the butter in a saucepan over a gentle heat.
2. Stir in the flour and cook for a couple of minutes.
3. Now slowly add the milk, stirring all of the time.
4. Once all of the milk has been added, use a whisk to ensure the sauce is lovely and smooth.
5. Grate in some nutmeg.
6. Add the cheese and stir until it's melted into the sauce.
7. Increase the heat slightly and stir for a few minutes until thickened. Set aside.
8. Leave to cool before stirring in the egg yolks, or alternatively temper the eggs before combining.

Finish assembling the dish:

1. Pour the sauce over the meat to create the final layer.
2. Grate over a generous amount of cheese.
3. Place in the hot oven and cook for 45 minutes until golden.

Leave to cool for 10 minutes before serving.