Authentic Greek Pasticcio

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1. 1Step 1: Heat olive oil and butter in a hot pan over high heat.
2. 2Step 2: Add chopped onion and cook for about 5 minutes until translucent.
3. 3Step 3: Add ground veal or beef and cook for about 5 minutes until browned all over.
4. 4Step 4: Stir in nutmeg, bay leaves, allspice, salt, and pepper; cook for 1 minute.
5. 5Step 5: Add tomato paste and tomato passata; cook for a few minutes.
6. 6Step 6: Pour in water, stir, reduce heat to low, cover, and simmer for 5 to 10 minutes until thick.
7. 7Step 7: Fill a pot 2/3 full with water, add olive oil and salt, and bring to a boil.
8. 8Step 8: Cook pasta for 3 to 4 minutes less than package directions; it should be slightly firm.
9. 9Step 9: Drain the pasta.
10. 10Step 10: Toss pasta with a little butter to prevent sticking; set aside.
11. 11Step 11: In a pot, whisk together milk, flour, butter, eggs, salt, pepper, and nutmeg; use cold or room-temperature ingredients and stir frequently to avoid lumps.
12. 12Step 12: Place over medium heat and continue stirring until small bubbles appear on top.
13. 13Step 13: Reduce heat and keep stirring until the sauce thickens to a pancake-batter consistency; it will thicken more in the oven.
14. 14Step 14: Remove from heat, add cheese, and mix well.
15. 15Step 15: Preheat oven to 200°C (390°F) and butter a baking dish.
16. 16Step 16: Layer half the pasta in the dish and sprinkle with a couple pinches of grated cheese.
17. 17Step 17: Spread the meat sauce over the pasta and sprinkle with a couple pinches of cheese.
18. 18Step 18: Top with the remaining pasta and sprinkle with a couple pinches of cheese.
19. 19Step 19: Pour the béchamel sauce over everything, ensuring full coverage.
20. 20Step 20: Bake for 20 to 25 minutes, until lightly browned on top.
21. 21Step 21: Serve and enjoy.