# What You'll Need:
→ 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
# Steps to Follow:
01 - Preheat oven to 350°F. Lightly grease a 9x13 inch baking dish.
02 - Boil the pasta in salted water until just al dente. Drain and return to the pot. Incorporate the unsalted butter, beaten eggs, and grated cheese. Set pasta aside.
03 - Heat olive oil in a large skillet over medium heat. Sauté the chopped onion until translucent, about 5 minutes. Add minced garlic and cook for 1 minute. Add ground beef, crumble into small pieces, and sauté until browned.
04 - Stir in tomato paste. Cook for 1 minute. Add crushed tomatoes, red wine, cinnamon, nutmeg, and bay leaf. Season with salt and pepper. Simmer the mixture uncovered, stirring occasionally, for 20 to 25 minutes until thickened. Discard the bay leaf.
05 - Melt butter in a saucepan over medium heat. Add flour, whisk continuously, and cook for 1 to 2 minutes. Gradually pour in warmed milk, whisking to prevent lumps. Cook for 5 to 6 minutes until the sauce thickens.
06 - Remove saucepan from heat. Beat eggs in a bowl. Slowly whisk in a ladleful of hot béchamel to temper eggs, then return egg mixture to the saucepan. Blend in nutmeg, cheese, salt, and white pepper.
07 - Arrange half of the cooked pasta in the bottom of the prepared baking dish. Spread the beef sauce evenly over the pasta. Add the remaining pasta on top. Pour the béchamel sauce over the final layer of pasta, smoothing the surface evenly.
08 - Bake for 40 to 45 minutes, until the topping is golden brown and set.
09 - Let the casserole rest for at least 15 minutes before slicing and serving.
