# What you'll need:
→ Pasta
01 - 14 oz bucatini or penne pasta
02 - 2 tbsp unsalted butter
03 - 2 large eggs, beaten
04 - 1/2 cup grated kefalotyri or Parmesan cheese
→ Beef Sauce
05 - 2 tbsp olive oil
06 - 1 medium onion, finely chopped
07 - 2 garlic cloves, minced
08 - 1.1 lb ground beef
09 - 2 tbsp tomato paste
10 - 14 oz canned crushed tomatoes
11 - 1/3 cup red wine
12 - 1/2 tsp ground cinnamon
13 - 1/4 tsp ground nutmeg
14 - 1 bay leaf
15 - Salt and pepper, to taste
→ Béchamel Sauce
16 - 4 tbsp unsalted butter
17 - 1/2 cup all-purpose flour
18 - 3 1/3 cups whole milk, warmed
19 - 2 large eggs
20 - 1/4 tsp ground nutmeg
21 - 1/2 cup grated kefalotyri or Parmesan cheese
22 - Salt and white pepper, to taste
# Method:
01 - Set oven temperature to 350°F. Lightly grease a 9x13 inch baking dish.
02 - Boil pasta in salted water until just firm to the bite. Drain and return to pot; blend in butter, beaten eggs, and grated cheese. Set aside.
03 - Heat olive oil in a large skillet over medium heat. Sauté onion until tender, about 5 minutes. Add garlic and cook for another minute. Brown ground beef, breaking it up evenly.
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.
05 - Melt butter over medium heat in a saucepan. Whisk in flour, cooking for 1 to 2 minutes. Gradually pour in warmed milk, whisking constantly until smooth. Simmer 5 to 6 minutes until sauce thickens.
06 - Remove sauce from heat. Beat eggs in a bowl, then slowly whisk in a ladle of hot béchamel to temper. Return egg mixture to saucepan, stir in nutmeg, cheese, salt, and white pepper.
07 - Evenly spread half the pasta in the baking dish. Cover with all meat sauce. Layer remaining pasta on top. Pour béchamel over the entire surface, smoothing evenly.
08 - Place in oven and bake for 40 to 45 minutes until top is golden and set. Let rest for at least 15 minutes before slicing and serving.
