Heat olive oil in a large skillet. Sauté onions until translucent before adding the ground beef and lamb. Cook the meat until it’s nicely browned, breaking it apart with your spoon as you go. Stir in red wine, crushed tomatoes, cinnamon, oregano, and nutmeg, then season with salt and pepper. Reduce the heat and simmer for 20 minutes until the sauce thickens.

Boil the penne rigate until al dente according to package instructions. Drain and set aside.

Melt butter in a saucepan and whisk in the flour to make a roux. Gradually pour in the milk, whisking constantly to avoid lumps. Simmer the mixture until thickened, then season it with nutmeg, salt, and pepper. Remove from heat and stir in Parmesan, followed by the eggs and heavy cream.

Preheat your oven to 350°F (175°C). Toss the pasta with half the béchamel sauce in a large mixing bowl. Spread half the pasta mixture into a greased baking dish. Add the meat sauce as the next layer, then top it with the remaining pasta. Pour the remaining béchamel over the top and sprinkle with extra Parmesan.

Bake the Pastitsio for about 45-50 minutes, or until golden and bubbling. Allow it to rest for a few minutes before slicing into pieces. Serve warm and enjoy!