# What You 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
# Directions:
01 - Preheat oven to 350°F. Grease a 9x13 inch baking dish.
02 - Boil pasta in salted water until just al dente. Drain and return to pot. Incorporate butter, beaten eggs, and 1/2 cup grated cheese. Set aside.
03 - Heat olive oil in a large skillet over medium heat. Sauté onion until softened, about 5 minutes. Add garlic and cook 1 minute more. Add ground beef, breaking it up, and brown evenly.
04 - Add tomato paste and cook for 1 minute. Stir in 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 in a saucepan over medium heat. Whisk in flour and cook 1–2 minutes. Gradually add warm milk while whisking to avoid lumps. Simmer for 5–6 minutes until thickened.
06 - Remove pan from heat. Whisk eggs in a bowl. Temper eggs by slowly adding a ladle of hot béchamel while whisking. Return mixture to saucepan. Stir in nutmeg, cheese, salt, and white pepper.
07 - Spread half the pasta in the prepared baking dish. Layer with all of the meat sauce. Add remaining pasta on top. Pour béchamel sauce evenly over the surface.
08 - Bake for 40 to 45 minutes until the béchamel is golden brown and firm. Allow to cool for at least 15 minutes before serving.
