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Prepare the meat sauce: Heat the olive oil in a pan and sauté the onion and garlic until softened. Add the ground beef and cook until browned. Stir in the tomato paste and cook for 1 minute. Pour in the red wine and let the alcohol evaporate for 5–7 minutes. Add the tomato passata, bay leaves, cinnamon stick, salt and pepper. Simmer for 15–20 minutes until the sauce thickens and most of the liquid has evaporated.
Prepare the béchamel: Melt the butter in a saucepan. Add the flour and whisk for 1–2 minutes. Gradually pour in the milk while whisking continuously until the sauce thickens. Season with salt, pepper, and nutmeg. Remove from the heat and stir in the grated cheese.
Cook the pasta: Cook the pasta in salted boiling water until al dente. Drain the pasta and return it to the pot. Add the olive oil and toss gently to coat.
Assemble the pastitsio: Spread the first layer of pasta in the baking dish. Sprinkle some grated cheese over the pasta. Add the meat sauce evenly on top. Add a second, lighter layer of pasta. Pour the béchamel over the top. Finish with the remaining grated cheese.
Bake: Bake at 180°C (350°F) for 40–45 minutes, until golden brown. Allow the pastitsio to rest for 15–20 minutes before slicing and serving.