# What You'll Need:
→ Pasta
01 - 14 oz bucatini or penne pasta
02 - 2 tablespoons unsalted butter
03 - 2 large eggs, beaten
04 - 1/2 cup grated kefalotyri or Parmesan cheese
→ Beef Sauce
05 - 2 tablespoons olive oil
06 - 1 medium onion, finely chopped
07 - 2 garlic cloves, minced
08 - 1.1 lb ground beef
09 - 2 tablespoons tomato paste
10 - 14 oz canned crushed tomatoes
11 - 1/3 cup red wine
12 - 1/2 teaspoon ground cinnamon
13 - 1/4 teaspoon ground nutmeg
14 - 1 bay leaf
15 - Salt and black pepper, to taste
→ Béchamel Sauce
16 - 4 tablespoons unsalted butter
17 - 1/2 cup all-purpose flour
18 - 3 1/3 cups whole milk, warmed
19 - 2 large eggs
20 - 1/4 teaspoon ground nutmeg
21 - 1/2 cup grated kefalotyri or Parmesan cheese
22 - Salt and white pepper, to taste
# How to Make It:
01 - Preheat the oven to 350°F. Grease a 9x13 inch baking dish.
02 - Boil the pasta in salted water until just al dente. Drain and return to the pot. Stir in butter, beaten eggs, and grated cheese, then set aside.
03 - Heat olive oil in a large skillet over medium heat. Sauté onion until soft, about 5 minutes. Add garlic and cook an additional minute. Add ground beef, breaking it up, and brown thoroughly.
04 - Incorporate tomato paste and cook for 1 minute. Add crushed tomatoes, red wine, cinnamon, nutmeg, bay leaf, salt, and pepper. Simmer uncovered for 20 to 25 minutes until thickened. Remove bay leaf before proceeding.
05 - Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 to 2 minutes. Gradually add warmed milk, whisking constantly until smooth. Simmer for 5 to 6 minutes until thickened.
06 - Remove from heat. In a separate bowl, beat eggs. Temper eggs by slowly whisking in a ladle of hot béchamel, then combine back into the saucepan. Stir in nutmeg, cheese, salt, and white pepper to taste.
07 - Spread half of the pasta mixture evenly in the prepared baking dish. Top with all the meat sauce, followed by the remaining pasta. Pour béchamel sauce over the top, smoothing into an even layer.
08 - Bake for 40 to 45 minutes until the surface is golden brown and set. Allow to cool at least 15 minutes before slicing for serving.
