• Heat olive oil in a large Dutch oven over medium heat. Add the onions and saute until translucent, about 5 minutes.
• Add the ground beef and ground pork and brown until cooked through.
• Add the garlic, orange zest, cinnamon stick, ground cinnamon, nutmeg, cloves, allspice, oregano, salt and pepper and stir to combine.
• Add the diced tomatoes, tomato sauce and red wine. Bring to a boil, then reduce to a simmer. Cook for 25-30 minutes, stirring often until most of the liquid evaporates. Remove the cinnamon stick once the sauce is done.
• Cook the pasta until al dente. Drain the pasta, then allow the pasta to dry before assembling in the dish.

Prepare Bechamel

• Melt the butter in a large saucepan over medium heat.
• Add the four, whisking continuously to create a roux. Cook the roux for about 5 minutes, while whisking continuously to cook the raw flour.
• Slowly add the milk and cream while whisking until smooth. Bring the mixture to a boil, then reduce to a simmer. Stir continuously to keep it smooth.
• Add salt, pepper and grated parmesan cheese. Whisk until combined and smooth. Remove from the heat.
• Add the beaten eggs and whisk until smooth.

Assembling the Pastitsio

• Preheat the oven to 375 degrees F.
• In a 10x14" baking dish, layer 1 cup of the meat sauce in the bottom of the pan. Top with a thin layer of grated parmesan cheese.
• Add the cooked and dried penne pasta, then another layer of parmesan cheese.
• Add the top layer of the meat sauce and another layer of parmesan cheese.
• Gently pour the bechamel sauce over the pastitsio and smooth the top with an offset spatula. If desired, you can poke 8 to 9 holes gently in the pastitsio to allow the bechamel to go through to the lower layers slightly.
• Sprinkle the top with grated parmesan cheese and a touch of ground nutmeg and ground cinnamon.
• Bake for 40 minutes at 375 degrees. Allow the pastitsio to cool for 30 minutes before slicing and serving.