Boil pasta in salted water, drain, and add to a large 35x25 cm tray or similar size. Sprinkle pasta with 100g of Kefalograviera. Set aside and begin the meat sauce.

Place a large pot over medium heat, and combine the oil, onion, garlic, and sauté for approximately 2 minutes. Add the beef mince and break it apart, stirring continuously until it’s browned (approximately 10 minutes).

Pour the red wine and cook off the alcohol for 2-3 minutes. Add the crushed tomatoes or passata, dried herbs, and spices, followed by water. Mix well. Add seasoning and allow the sauce to simmer over medium heat for approximately 40 minutes to 1 hour with the lid on, stirring occasionally to ensure it does not stick to the bottom of the pot. Turn the heat down if needed. When ready, spoon evenly over the pasta and set aside.

Preheat your oven to 180c.

Add the butter to the pot over medium-high heat and allow it to melt. Add flour and corn flour to the pot and cook the flour for approximately 2 minutes. Follow by adding a cup of milk at a time, adding each cup once the previous has thickened. Whisk continuously until all the milk has been added and the bechamel is smooth and thick yet still liquid. Grate in kefalograviera (you can add extra as you go), season to taste, and then quickly whisk the egg through the bechamel.

Pour the bechamel over the meat and finish with another generous sprinkle of Kefalograviera. Bake for approximately 30 -40 minutes until golden on top. Allow the Pastitsio to sit for 30-40 minutes before cutting.