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1
For the bechamel sauce: Melt the butter over medium-high heat in a saucepot, and then whisk in the flour 1 to 2 minutes.
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2
Whisk in the milk and season with some salt, pepper and a little nutmeg.
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3
Cook until the sauce thickens enough to coat a spoon and adjust the seasoning once more.
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4
Pour a ladleful of the sauce into a bowl with the yolks, whisking to temper the eggs before adding into the pot.
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5
Stir in the cheese and remove from the heat.
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6
For the spicy meat sauce: Heat 2 turns of the pan EVOO in a large Dutch oven over medium-high heat.
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7
Brown the lamb and sausage well, breaking up the meat as it cooks.
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8
Stir in the bay leaf, garlic, onions and peppers and sprinkle with the rosemary, some salt and pepper.
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9
Cook until the onions soften, 5 minutes.
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10
Stir in the tomato paste and cook until fragrant, then pour in the wine and reduce by half.
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11
Add the stock and tomatoes, breaking them up as they cook, and reduce the heat to a simmer.
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12
Throw in the citrus rind and cinnamon stick to mellow the sauce, and simmer until the tomatoes cook down, 30 minutes.
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13
Discard the rind, cinnamon stick and bay leaf.
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14
For the pasta: Bring a large pot of salted water to a boil and cook the pasta to al dente.
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15
Just before draining the pasta, add 1 cup of the starchy cooking liquid to your sauce.
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16
Beat the egg whites until frothy and combine with the cheese, and then toss with the pasta.
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17
For assembly: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with EVOO.
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18
Spoon in half of the pasta, then layer with all of the meat sauce followed by the remaining pasta.
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19
Pour all of the bechamel on top as the last layer.
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20
(Cool and store for a make-ahead meal, bringing to room temperature before baking and serving.)
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21
Set the pastitsio on a baking sheet to catch any drips and bake until deeply golden on top, 1 hour.
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22
Cool 15 to 20 minutes, then cut and serve.
