# Components:
→ Pasta
01 - 14 ounces bucatini or penne pasta
02 - 2 tablespoons unsalted butter
03 - 2 large eggs, beaten
04 - 1/2 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 pounds ground beef
09 - 2 tablespoons tomato paste
10 - 14 ounces canned crushed tomatoes
11 - 1/3 cup red wine
12 - 1/2 teaspoon ground cinnamon
13 - 1/4 teaspoon ground nutmeg
14 - 1 bay leaf
15 - Salt and pepper, to taste
→ Béchamel Sauce
16 - 4 tablespoons unsalted butter
17 - 1/2 cup all-purpose flour
18 - 3 1/3 cups whole milk, warmed
19 - 2 large eggs
20 - 1/4 teaspoon 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 the pasta in salted water until just al dente. Drain well and return to the pot. Mix in butter, beaten eggs, and grated cheese. Set aside.
03 - Heat olive oil in a large skillet over medium heat. Sauté the onion until softened, about 5 minutes. Add garlic and cook for 1 minute. Add ground beef, breaking it up, and brown thoroughly.
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, stirring occasionally, until thickened. Discard 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 saucepan from heat. In a separate bowl, whisk eggs. Slowly add a ladle of hot béchamel into eggs to temper. Return egg mixture to saucepan, then stir in nutmeg, cheese, salt, and white pepper.
07 - Spread half the pasta in the prepared baking dish. Top with all of the beef sauce. Layer the remaining pasta on top. Pour béchamel sauce evenly over the final layer and smooth the surface.
08 - Bake for 40 to 45 minutes until the top is golden brown and set. Let rest for at least 15 minutes before slicing and serving.
