# Components:
→ Pasta
01 - 14 oz 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 lb ground beef
09 - 2 tablespoons tomato paste
10 - 14 oz 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
# Preparation steps:
01 - Preheat oven to 350°F and lightly grease a 9x13 inch baking dish.
02 - Boil pasta in salted water until just al dente. Drain, then return to the pot. Combine with butter, beaten eggs, and grated cheese. Set aside.
03 - In a large skillet over medium heat, warm olive oil. Add chopped onion and sauté until softened, about 5 minutes. Stir in minced garlic and cook for 1 minute. Add ground beef, breaking it apart, and cook until browned.
04 - Incorporate tomato paste and cook for 1 minute. Stir in crushed tomatoes, red wine, cinnamon, nutmeg, bay leaf, salt, and pepper. Simmer uncovered for 20–25 minutes, stirring occasionally until thickened. Discard bay leaf.
05 - In a saucepan over medium heat, melt butter. Add flour and whisk for 1–2 minutes. Gradually pour in warm milk, whisking constantly until smooth. Simmer for 5–6 minutes until thickened.
06 - Remove sauce from heat. In a separate bowl, lightly whisk eggs. Temper the eggs by slowly whisking in a ladleful of the hot béchamel. Return egg mixture to the saucepan and whisk until incorporated. Add nutmeg, cheese, salt, and white pepper, blending well.
07 - Spread half of the prepared pasta in the bottom of the baking dish. Cover with the entire beef sauce. Top with the remaining pasta, then pour béchamel sauce evenly over the surface, smoothing with a spatula.
08 - Place dish in oven and bake for 40–45 minutes, until the top is golden brown and firm. Let cool for at least 15 minutes before slicing for best presentation.
