From craving to table
Instructions
- 1
Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter.
- 2
Cook the pasta according to package instructions until just al dente. Drain and set aside.
- 3
In a large skillet, heat olive oil over medium heat. Sauté onion until soft, about 4 minutes. Add garlic and cook 1 minute longer.
- 4
Add ground beef and cook, breaking up with a spoon, until browned and cooked through.
- 5
Pour in red wine and simmer for 2-3 minutes until reduced. Stir in crushed tomatoes, tomato paste, cinnamon, allspice, nutmeg, oregano, salt, and pepper. Simmer, uncovered, for 15-20 minutes until thickened. Stir in parsley and remove from heat.
- 6
For the béchamel: Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1-2 minutes. Gradually add milk, whisking constantly until smooth and thickened, about 5 minutes.
- 7
Remove béchamel from heat. Stir in 1/2 cup Parmesan and season with salt, pepper, and a pinch of nutmeg. Let cool slightly, then whisk in beaten eggs.
- 8
To assemble: Place half of the pasta in the prepared dish. Top with all the meat sauce, then the remaining pasta. Pour béchamel evenly over the top and sprinkle with remaining Parmesan.
- 9
Bake for 45-50 minutes, or until golden brown and bubbling. Let rest for 15 minutes before slicing and serving.