Cook the ground beef, onion, and tomatoes in a dutch oven or large pot over medium-high heat for about 5 minutes or until beef is browned and onions are soft.
Stir in the garlic, cinnamon, bay leaf, clove, salt and pepper.
Stir in the red wine then bring to a boil.
Cook, stirring often, until most of the wine has evaporated, about 5 minutes.
Put a lid on the pot then reduce heat to low and simmer, covered, while you make the pasta.
PASTA:
Cook the pasta about 2 minutes under the cooking time on the box so the pasta doesnt become soggy.
Drain the pasta and place into a 9x13 baking dish then stir the feta cheese and eggs into the pasta and set aside.
BECHAMEL SAUCE:
Melt the butter in a large sauce pot over medium-low heat then stir in the flour until no white flour is visible.
Slowly whisk in the milk until thoroughly combined and there are no lumps.
Take the pot off of the heat and let rest 1 minute.
Quickly whisk in the egg yolks, salt, pepper, nutmeg, and 3 ounces of Parmesan until well combined then set aside.
PUT IT TOGETHER:
Preheat the oven to 375°F.
Remove the bay leaf, cinnamon stick and clove from the meat sauce then pour the meat sauce into the baking dish over top the pasta an spread evenly.
Pour the bechamel sauce over top of the meat sauce and spread evenly.
Sprinkle the 5 ounces of Parmesan evenly over top the bechamel sauce.
Bake uncovered in the preheated oven for 45 minutes or until the cheese on top begins to brown.
Let the pastitsio rest for 5 minutes before serving.
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