To make the minced beef, pour MINOS olive oil in a hot saucepan. Sauté the minced beef using a wire whip. Stir and let simmer. Add the onion and mash the garlic clove and sauté for 2-3 minutes. Add the tomato paste and stir for 1 minute. Pour the wine and let alcohol vaporize for 1-2 minutes. Add the tomato concasse and the passata, add salt and pepper, the cinnamon stick, the bay leaf and the sugar and let simmer for 20 minutes. To make the béchamel, let butter melt in a saucepan, add the flour and stir with a wire whip. Pour the milk and keep stirring well. Add the nutmeg and take off the stove. Add the eggs and keep stirring well until the mix is smooth. Boil the MISKO pastitsio pasta in salted water. Drain and put in a baking pot. Place minced beef on top and add the bechamel. Use a spoon to make sure the mix is even. Sprinkle with the grated cheese. Bake in preheated oven for 45-50mins at 180 °C (350 °F). Decorate with a cherry tomato.