1.Heat oil in a large frying pan over medium heat; cook onion and garlic, stirring, until onion softens. Increase heat to high, add beef and spices; cook, stirring, until browned and fragrant. Add tomatoes, wine, stock and paste; bring to the boil. Reduce heat; simmer, covered, 30 minutes. Uncover; simmer, for 5 minutes or until sauce thickens slightly. Stir in parsley; season to taste.
2.Meanwhile, make cheese topping. Melt butter in a medium saucepan over medium heat, add flour; cook, stirring, for 2 minutes or until mixture bubbles and thickens. Gradually stir in milk; cook, stirring, until sauce boils and thickens. Remove from heat; stir in cheese and egg yolk.
3.Preheat oven to 200°C/400°F. Oil a shallow 2-litre (8-cup) ovenproof dish.
4.Cook pasta in a large saucepan of boiling water until tender; drain. Combine pasta and egg in a large bowl. Spoon pasta mixture into dish; top with beef mixture. Spread cheese topping over beef mixture; sprinkle with combined cheese and breadcrumbs.
5.Bake pastitsio for 25 minutes or until browned lightly. Stand 5 minutes before serving.
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