# What You'll Need:
→ 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 black 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 pasta in salted water until just al dente. Drain and return to pot. Stir in unsalted 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 1 minute. Add ground beef and brown, breaking it up.
04 - Incorporate tomato paste and cook 1 minute. Add crushed tomatoes, red wine, cinnamon, nutmeg, bay leaf, salt, and pepper. Simmer uncovered for 20–25 minutes until thickened. Remove bay leaf.
05 - Melt butter over medium heat in a saucepan. Whisk in flour and cook 1–2 minutes. Gradually whisk in warm milk until smooth. Simmer 5–6 minutes until thickened.
06 - Remove from heat. Whisk eggs in a bowl. Temper eggs by slowly whisking in a ladle of hot béchamel, then combine with remaining sauce. Stir in nutmeg, cheese, salt, and white pepper.
07 - Spread half the pasta evenly in the baking dish. Layer all the meat sauce on top, then cover with remaining pasta. Pour béchamel evenly over the surface.
08 - Bake for 40–45 minutes until golden and set. Let cool at least 15 minutes before slicing.
