Greek Moussaka

Bolognese Sauce: In shallow Dutch oven, saut?amb over medium-high heat, breaking up with spoon, until no longer pink, about 10 minutes. Drain fat from pan.

Add onions, garlic, oregano, cinnamon, salt, pepper and allspice to pan; fry over medium heat until onion is softened, about 5 minutes.

Add tomatoes, mashing to break into small pieces. Add wine and tomato paste; bring to boil. Reduce heat and simmer until space does not fill in after spoon is drawn across bottom of pan, about 30 minutes.

Meanwhile, peel potatoes and eggplant; cut into 1/2-inch (1 cm) thick slices. Arrange in single layer on parchment paper?lined rimmed baking sheets. Brush both sides with oil; sprinkle with salt and pepper. Roast in 450°F (230°C) oven, turning once, until tender and golden brown, about 30 minutes.

B?amel Sauce: Meanwhile, in saucepan, melt butter over medium heat; whisk in flour and cook, whisking, for 1 minute. Gradually whisk in milk; cook, whisking often, until boiling and thickened enough to coat back of spoon, about 12 minutes. Add salt, pepper and nutmeg.

Spread 1 cup (250 mL) of the Bolognese Sauce in 13- x 9-inch (3 L) glass baking dish. Layer with half of the potatoes, 2 cups (500 mL) of the Bolognese Sauce, all of the eggplant, 2 cups (500 mL) of the Bolognese Sauce, remaining potatoes and remaining Bolognese Sauce. Spread B?amel Sauce over top. (Make-ahead: Let cool for 30 minutes. Refrigerate, uncovered, until cold; cover and refrigerate for up to 24 hours. Add 40 minutes to baking time.)

Sprinkle with cheese. Bake in 350°F (180°C) oven until browned and bubbly, about 1 hour. Let stand for 10 minutes; cut into squares.