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First, prepare the meat mixture. In a large frypan heat the Olive oil, add onion and garlic and sauté for about 5 minutes. Add the tomato paste and mince and sauté for another 5 minutes. Add the crushed tomatoes and All spice. Season to taste with salt and pepper. Allow the sauce to simmer uncovered for 15 minutes so that excess liquid can evaporate.
Make the Béchamel Sauce
Melt butter over low heat. Using a whisk, add flour whisking continuously to make a smooth paste. Add warmed milk to mixture whisking continuously. Simmer over low heat until it thickens a bit but does not boil, stirring continuously. Remove from heat and stir in the beaten egg, and a pinch of nutmeg. Add the cheese and continue to stir for another minute. Return to heat and stir until sauce thickens.
Meanwhile, boil the pasta in plentiful salted water and drain thoroughly. Place the pasta in a oven dish and sprinkle with the rest ½ cup of grated cheese and toss. Cover the pasta with a layer of meat sauce and on top pour the béchamel.
Bake the pastitsio at 180°C for approximately 1 hour until the surface is golden brown. Let it cool down for a while to set. Cut into large rectangular pieces and serve.