# 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
# Directions:
01 - Preheat oven to 350°F. Lightly grease a 9x13 inch baking dish.
02 - Boil pasta in salted water until al dente. Drain and place in the pot. Incorporate butter, beaten eggs, and cheese, mixing gently. Set aside.
03 - Warm olive oil in a large skillet over medium heat. Sauté onion until softened, about 5 minutes. Add garlic and cook for an additional minute.
04 - Add ground beef to the skillet. Break it apart and cook until evenly browned.
05 - 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 sauce thickens. Discard bay leaf.
06 - In a saucepan over medium heat, melt butter. Whisk in flour, cooking for 1 to 2 minutes. Gradually add warm milk, whisking constantly until smooth. Simmer for 5 to 6 minutes until thickened.
07 - Remove béchamel from heat. Whisk eggs in a separate bowl. Temper eggs by slowly whisking in a ladleful of hot béchamel. Stir egg mixture back into saucepan, then blend in nutmeg, cheese, salt, and white pepper.
08 - Spread half of the pasta evenly in the baking dish. Layer the beef sauce fully over the pasta. Top with remaining pasta. Pour béchamel sauce over, smoothing the surface.
09 - Bake for 40 to 45 minutes until the surface is golden brown and set. Allow to cool for at least 15 minutes before slicing and plating.
