# 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 and pepper, to taste
→ Béchamel Sauce
16 - 4 tbsp unsalted butter
17 - 1/2 cup all-purpose flour
18 - 3 1/3 cups whole milk, warmed
19 - 2 large eggs
20 - 1/4 tsp ground nutmeg
21 - 1/2 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 salted water and cook pasta until just al dente. Drain and transfer back to pot. Mix 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 for 1 minute. Add ground beef and cook until browned, breaking it up.
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. Remove bay leaf.
05 - Melt butter in saucepan over medium heat. Whisk in flour and cook 1–2 minutes. Gradually whisk in warm milk until smooth. Simmer 5–6 minutes until thickened.
06 - Remove from heat. Whisk eggs separately. Temper eggs by slowly adding a ladle of hot béchamel while whisking. Return egg mixture to saucepan. Stir in nutmeg, cheese, salt, and white pepper.
07 - Spread half the pasta in the baking dish. Layer all beef sauce on top. Add remaining pasta. Pour béchamel evenly over the top.
08 - Bake for 40–45 minutes until golden brown and set. Allow to cool at least 15 minutes before slicing and serving.
