Pastitsio with Lamb and Sausage

Bechamel Sauce:

6 tablespoons butter

6 tablespoons all-purpose flour

1 quart milk

Salt and freshly ground black pepper

Freshly grated nutmeg, to taste

3 egg yolks, beaten

3/4 to 1 cup grated Parmigiano-Reggiano

Spicy Meat Sauce:

EVOO, as needed

1 pound ground lamb

8 ounces hot Italian bulk sausage or 2 links cut from the casings

1 large fresh bay leaf

5 to 6 cloves garlic, chopped

1 onion, finely chopped

1 fresh or dried small red chile pepper, seeded and finely chopped

3 tablespoons minced fresh rosemary

Salt and freshly ground black pepper

2 tablespoons tomato paste

2 cups dry red wine

2 cups chicken or beef stock

One 28-ounce can San Marzano tomatoes

1 long piece orange or lemon rind

1 cinnamon stick

Pasta:

Salt

1 1/2 pounds Greek macaroni

3 egg whites

1/2 cup grated Parmigiano-Reggiano