Ingredients

Method

Cook the pasta in a large pot of boiling salted water until al dente. Drain and set aside.

In a large pan, cook the ground meat over medium heat until browned. Add the onions and garlic and cook until the onions are translucent.

Stir in the chopped tomatoes, red wine, cinnamon, nutmeg, salt, and pepper. Simmer for about 20 minutes until the sauce has thickened.

In a separate saucepan, melt the butter over medium heat. Stir in the flour to make a roux. Gradually whisk in the milk and cook until the sauce thickens. Remove from heat and stir in the beaten eggs and half of the Parmesan cheese.

Preheat your oven to 180°C. Layer half of the pasta in a large baking dish. Cover with the meat sauce, then layer the remaining pasta on top. Pour the béchamel sauce over the pasta, ensuring it's completely covered.

Sprinkle the remaining Parmesan cheese on top and bake in the preheated oven for about 45 minutes or until the top is golden and bubbly. Let it cool slightly before serving.