From craving to table
Instructions
- 1
Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
- 2
Cook pasta in salted water until al dente. Drain, toss with 2 tablespoons butter and 1/2 cup Parmesan cheese. Set aside.
- 3
In a large skillet, heat olive oil over medium heat. Sauté onion for 3-4 minutes, then add garlic and cook 1 minute more.
- 4
Add ground beef and cook until browned, breaking up with a spoon. Drain any excess fat.
- 5
Stir in tomato paste, diced tomatoes, red wine (if using), cinnamon, nutmeg, oregano, salt, and pepper. Simmer uncovered for 15-20 minutes until thickened. Remove from heat.
- 6
For the béchamel, melt 3 tablespoons butter in a saucepan over medium heat. Whisk in flour and cook 1-2 minutes. Gradually whisk in milk and cook, stirring constantly, until thickened (about 5 minutes). Remove from heat.
- 7
Beat eggs in a bowl. Slowly whisk a ladleful of hot béchamel into eggs to temper, then pour egg mixture into béchamel sauce, whisking constantly. Add nutmeg and salt.
- 8
To assemble: Spread half the pasta in baking dish. Layer all of the beef sauce over pasta. Top with remaining pasta. Pour béchamel evenly over the top and sprinkle with 1/4 cup Parmesan cheese.
- 9
Bake for 45 minutes, or until top is golden and set. Let rest 15 minutes before slicing and serving.