GETTING READY

1.  Prepare the grill and preheat it to 375 degrees F.

2.  Grease a cast iron skillet with butter and se aside.

MAKING

3.  In a skillet, pour the olive oil and once heated add the chopped onion and saute until lightly browned. Add the minced beef and cook stirring. Once the meat starts turning brown, add in the minced garlic followed by tomato paste and red wine. Cook stirring, and once the wine starts evaporating, add in the tomatoes, cinnamon stick, clove, bay leaf and mix well. Reduce the heat and simmer for 30 minutes. Add salt as per the taste and stir.

4.  For the bechamel sauce, in a pan, melt the butter and add flour to it. Stir to prepare a roux. Gradually pour in warm milk, stirring constantly. Cook until raw smell from the flour goes away.

5.  Gradually add the egg yolks into bechamel sauce stirring constantly. Season with salt, pepper and nutmeg, stir well. Add in parmigiano reggiano and cook until the cheese has melted.

6.  For preparing the pasta, in a large bowl, combine crumbled feta cheese and two eggs, whisk well. Add pasta to this egg and feta cheese mixture and toss to coat evenly.

FINALIZING

7.  Add 1/4 of the bechamel sauce in to the meat sauce and mix well to combine.

8.  In the greased cast iron skillet, create an even layer of pasta. Add the meat sauce and spread evenly. Add another layer of pasta, and cover it with a layer of meat sauce again. Add bechamel sauce over meat sauce and spread evenly. Sprinkle with grated parmigiano reggiano.

9.  Place the cast iron skillet in the preheated grill and close the lid. Allow to cook for 40 - 45 minutes.

SERVING

10. Slice and serve.