# 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
# How to Make It:
01 - Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish.
02 - Boil bucatini or penne in salted water until just al dente. Drain well, return to pot, and blend in butter, beaten eggs, and grated cheese until coated.
03 - Heat olive oil in a large skillet over medium heat. Sauté onion for 5 minutes until soft. Add garlic; cook 1 minute. Stir in beef, crumbling it finely as it browns.
04 - Mix in tomato paste and cook for 1 minute. Add crushed tomatoes, red wine, cinnamon, nutmeg, bay leaf, salt, and pepper. Simmer uncovered 20–25 minutes, stirring occasionally, until thickened. Remove bay leaf.
05 - Melt butter in a saucepan over medium heat. Whisk in flour and cook 1–2 minutes. Gradually whisk in warmed milk until smooth. Simmer for 5–6 minutes until thickened.
06 - Remove saucepan from heat. Whisk eggs in a bowl, then gently stir in a ladle of hot béchamel to temper. Incorporate egg mixture into béchamel. Stir in nutmeg, grated cheese, salt, and white pepper until combined.
07 - Spread half of the prepared pasta evenly in the baking dish. Layer with all the meat sauce. Add remaining pasta on top, then pour béchamel sauce over, smoothing cover with a spatula.
08 - Bake 40–45 minutes at 350°F until golden brown and set. Allow casserole to cool 15 minutes before slicing and serving.
