# What you'll need:
→ Pasta
01 - 14 oz bucatini or penne pasta
02 - 2 tablespoons unsalted butter
03 - 2 large eggs, beaten
04 - ½ 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 - ⅓ cup red wine
12 - ½ teaspoon ground cinnamon
13 - ¼ teaspoon ground nutmeg
14 - 1 bay leaf
15 - Salt and pepper, to taste
→ Béchamel Sauce
16 - 4 tablespoons unsalted butter
17 - ½ cup all-purpose flour
18 - 3⅓ cups whole milk, warmed
19 - 2 large eggs
20 - ¼ teaspoon ground nutmeg
21 - ½ cup grated kefalotyri or Parmesan cheese
22 - Salt and white pepper, to taste
# Method:
01 - Preheat the oven to 350°F. Grease a 9x13 inch baking dish thoroughly.
02 - Boil salted water and cook the pasta until just al dente. Drain and return to the pot. Stir in butter, beaten eggs, and half a cup of grated cheese. Set aside.
03 - Heat olive oil in a large skillet over medium heat. Sauté onion until translucent, about 5 minutes. Add garlic and cook for an additional minute. Add ground beef and cook until browned.
04 - Incorporate tomato paste, 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, stirring occasionally. Remove the bay leaf.
05 - Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 to 2 minutes. Gradually whisk in warm milk until smooth. Simmer for 5 to 6 minutes until thickened.
06 - Remove the sauce from heat. In a separate bowl, whisk eggs. Slowly add a small amount of hot béchamel to temper the eggs, then return the mixture to the saucepan. Stir in nutmeg, grated cheese, salt, and white pepper.
07 - Spread half of the pasta evenly in the baking dish. Cover with the beef sauce. Layer the remaining pasta over the meat. Pour béchamel sauce evenly on top, smoothing the surface.
08 - Bake in the preheated oven for 40 to 45 minutes, until the surface is golden brown and set. Allow to cool at least 15 minutes before slicing and serving.
