# Components:
→ 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, to taste
16 - Black pepper, to taste
→ Béchamel Sauce
17 - 4 tbsp unsalted butter
18 - 1/2 cup all-purpose flour
19 - 3 1/3 cups whole milk, warmed
20 - 2 large eggs
21 - 1/4 tsp ground nutmeg
22 - 1/2 cup grated kefalotyri or Parmesan cheese
23 - Salt, to taste
24 - White pepper, to taste
# Method:
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 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, breaking it apart, and cook until browned.
04 - Incorporate tomato paste and cook for 1 minute. Add crushed tomatoes, red wine, cinnamon, nutmeg, bay leaf, salt, and pepper. Simmer uncovered for 20–25 minutes until thickened, stirring occasionally. Remove bay leaf before assembly.
05 - Melt butter over medium heat in a saucepan. Whisk in flour and cook for 1–2 minutes. Gradually add warm milk while whisking continuously until smooth. Simmer for 5–6 minutes until thickened.
06 - Remove from heat. Temper beaten eggs by slowly whisking in a ladle of hot béchamel. Return egg mixture to saucepan. Stir in nutmeg, cheese, salt, and white pepper.
07 - Spread half of the pasta evenly in baking dish. Layer all the meat sauce on top. Add remaining pasta. Pour béchamel sauce over and smooth the surface.
08 - Bake for 40–45 minutes until top is golden brown and set. Let cool at least 15 minutes before slicing and serving.
