# 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 to 350°F. Grease a 9x13 inch baking dish.
02 - Boil pasta in salted water until al dente. Drain and return to pot; incorporate butter, beaten eggs, and 1/2 cup grated cheese. Set aside.
03 - Heat olive oil over medium heat in a large skillet. Sauté onion until soft, about 5 minutes. Add garlic, cook 1 minute. Add ground beef, break up and brown evenly.
04 - Stir in tomato paste, cook 1 minute. Add crushed tomatoes, red wine, cinnamon, nutmeg, bay leaf, salt, and pepper. Simmer uncovered 20-25 minutes until thickened. Remove bay leaf.
05 - Melt butter in saucepan over medium heat. Whisk in flour, cook 1-2 minutes. Gradually whisk in warm milk until smooth. Simmer 5-6 minutes to thicken.
06 - Remove from heat. Whisk eggs in bowl. Slowly whisk a ladle of hot béchamel into eggs to temper. Return mixture to saucepan. Stir in nutmeg, cheese, salt, and white pepper.
07 - Spread half the pasta evenly in baking dish. Layer all meat sauce over pasta. Add remaining pasta.
08 - Pour béchamel over top layer, smooth evenly. Bake 40-45 minutes until golden and set. Cool at least 15 minutes before serving.
