# Ingredients:
→ Pasta
01 - 14 oz bucatini or penne pasta
02 - 2 tbsp unsalted butter
03 - 2 large eggs, beaten
04 - ½ 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 - ⅓ cup red wine
12 - ½ tsp ground cinnamon
13 - ¼ tsp ground nutmeg
14 - 1 bay leaf
15 - Salt and pepper, to taste
→ Béchamel Sauce
16 - 4 tbsp unsalted butter
17 - ½ cup all-purpose flour
18 - 3⅓ cups whole milk, warmed
19 - 2 large eggs
20 - ¼ tsp ground nutmeg
21 - ½ cup grated kefalotyri or Parmesan cheese
22 - Salt and white pepper, to taste
# Instructions:
01 - Preheat the oven to 350°F. Lightly grease a 9x13 inch baking dish.
02 - Boil the pasta in salted water until just al dente. Drain and return to the pot, then stir in butter, beaten eggs, and grated cheese. Set aside.
03 - Heat olive oil in a large skillet over medium heat. Sauté onion until soft, about 5 minutes. Add garlic and cook for 1 minute. Add ground beef, breaking it up, and cook until browned.
04 - Stir in 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, stirring occasionally. Remove and discard bay leaf.
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, and simmer for 5 to 6 minutes until thickened.
06 - Remove sauce from heat. In a bowl, beat eggs. Temper the eggs by slowly adding a ladle of hot béchamel while whisking. Return the egg mixture to the saucepan, then stir in nutmeg, cheese, salt, and white pepper.
07 - Spread half the pasta evenly in the baking dish. Top with all the meat sauce, then add the remaining pasta. Pour the béchamel sauce over the top and smooth it out.
08 - Bake for 40 to 45 minutes until the top is golden and set. Let rest for at least 15 minutes before serving.
