1. Boil the pasta in chicken broth (or use a stock cube). Once cooked, but al-dente, drain the pasta (reserving 3/4 cup of the pasta water) and rinse the pasta in cold water. Place in a bowl and drizzle a little vegetable or olive oil on top so that the pasta does not stick. Set aside.
 
2. In a large pan over high heat, add 1 to 2 tbs olive or vegetable oil.  Once hot, add the mince meat, onion, tomato paste, parsley and 1/8 tsp cinnamon. Once well cooked remove from the stove and drain the mixture so that there is no liquid left in the meat sauce.
 
3. Take a rectangular dish, and soak a paper towel in olive or vegetable oil. Rub the soaked paper towel around the dish, to lightly coat the dish in olive oil.  Sprinkle a layer of the bread crumb mix to the bottom of the pan.
 
4. Prepare the bechamel sauce. On medium high heat, add the vegetable oil and 2 cups of Mitsides Village flour. Constantly whisk the mixture, ensuring that there are no clumps of flour. Continue to whisk the mixture, slowly adding 3 & 1/3 cups of milk until it begins to bubble. (The mixture should resemble goop-y mashed potatoes.)
 
5. Continue to whisk, once the mixture bubbles, add 1/4 cup milk and 3/4 cup of the reserved pasta water. Continue to whisk the mixture and slowly add the beaten egg.
 
6. Continue to whisk the sauce, and add 1/2 cup milk and the 1/4 cup of anari.
 
7. Preheat the oven to 175C.
 
8. Assemble the “pastitsio”. Place two-thirds of the pasta on the bottom of the pan and press down on it to create as much of a flat surface as possible. Sprinkle half of the grated anari cheese on top of the pasta.  Spread the meat sauce on top of the pasta. Spread a thin layer of bechamel sauce on top of the pasta and meat sauce. Place the remaining pasta on top of the mixture, again pressing down on it to create as much of a flat surface as possible. Sprinkle the remaining grated anari cheese on top of the pasta. Spread the remaining bechamel sauce on top of the pasta with a spatula so that it becomes level with the top of the dish. Sprinkle a thin layer of the breadcrumb-anari mixture on top.
 
9. Bake in the oven for about 1 hour, until the bechamel sauce begins to turn a golden brown. Once baked, remove from the oven and let cool for 10 minutes before serving.