# Components:
→ Pasta
01 - 14 ounces bucatini or penne pasta
02 - 2 tablespoons unsalted butter
03 - 2 large eggs, beaten
04 - ½ 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 - ⅓ cup red wine
12 - ½ teaspoon ground cinnamon
13 - ¼ teaspoon ground nutmeg
14 - 1 bay leaf
15 - Salt and pepper, to taste
→ Béchamel Sauce
16 - 4 tablespoons unsalted butter
17 - ½ cup all-purpose flour
18 - 3⅓ cups whole milk, warmed
19 - 2 large eggs
20 - ¼ teaspoon ground nutmeg
21 - ½ cup grated kefalotyri or Parmesan cheese
22 - Salt and 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, return to pot and stir in butter, beaten eggs, and grated cheese. Set aside.
03 - Heat olive oil in a skillet over medium heat. Sauté onion for 5 minutes until soft, add garlic and cook 1 minute. Add ground beef, breaking it up, and cook until browned.
04 - Stir in tomato paste and cook 1 minute. Add 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 for 1 to 2 minutes. Gradually whisk in warm milk until smooth and simmer for 5 to 6 minutes until thickened.
06 - Remove sauce from heat. Whisk eggs in a bowl. Slowly add a ladle of hot béchamel to eggs, whisking constantly, then stir egg mixture back into sauce. Add nutmeg, cheese, salt and white pepper.
07 - Spread half the pasta in the baking dish, layer all the beef sauce on top, then cover with remaining pasta. Pour béchamel evenly over the dish.
08 - Bake for 40 to 45 minutes until golden brown and set. Cool for at least 15 minutes before serving.
