# 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
# Directions:
01 - Preheat oven to 350°F. Grease a 9x13 inch baking dish.
02 - Boil the pasta in salted water until just al dente. Drain and transfer back to the pot. Incorporate butter, beaten eggs, and cheese evenly into the pasta.
03 - Heat olive oil in a large skillet over medium. Sauté onion until softened for 5 minutes. Add garlic, cooking 1 minute further. Add ground beef, crumbling until browned throughout.
04 - Stir tomato paste into beef, cooking for 1 minute. Add crushed tomatoes, red wine, cinnamon, nutmeg, bay leaf, salt, and pepper. Simmer uncovered for 20–25 minutes, stirring frequently until thickened. Remove the bay leaf.
05 - Melt butter in a saucepan over medium heat. Whisk flour in, cooking 1–2 minutes. Gradually pour in warm milk, whisking constantly until smooth. Simmer for 5–6 minutes until sauce thickens.
06 - Remove béchamel from heat. Whisk eggs in a bowl and slowly blend in a ladleful of hot béchamel, whisking to temper. Return mixture to saucepan. Stir in nutmeg, cheese, salt, and white pepper.
07 - Spread half the pasta into the prepared baking dish. Spoon all the meat sauce evenly over pasta. Add remaining pasta on top. Pour béchamel sauce over the surface, smoothing gently.
08 - Bake uncovered for 40–45 minutes, until the surface is golden and set. Allow to cool for at least 15 minutes before slicing to serve.
