How to make it
8 steps. Take it one step at a time.
Preheat your oven
Preheat your oven to 180°C (356°F).
Cook the pasta in plenty of salted boiling water
Cook the pasta in plenty of salted boiling water until 'al dente' (usually 2-3 minutes less than the package instructions). Drain and set aside, mixing in a little grated cheese if desired.
8 minHeat olive oil in a large pan and sauté the onion and garlic
Heat olive oil in a large pan and sauté the onion and garlic until translucent. Add the ground beef and brown it thoroughly, breaking it up with a wooden spoon.
10 minStir in the tomato paste, crushed tomatoes, wine, cinnamon stick,
Stir in the tomato paste, crushed tomatoes, wine, cinnamon stick, and season with salt and pepper. Simmer for about 30 minutes until the sauce has thickened and the liquid has mostly evaporated.
30 minIn a separate pot, melt the butter
In a separate pot, melt the butter over medium heat. Whisk in the flour to create a roux and cook for 1 minute. Gradually whisk in the warm milk, stirring constantly until the sauce thickens and becomes smooth.
10 minRemove the béchamel from heat
Remove the béchamel from heat. Whisk in the egg yolks, nutmeg, and half of the grated cheese.
Butter a 9x13 inch baking dish
Butter a 9x13 inch baking dish. Layer the cooked pasta at the bottom. Spread the meat sauce (cinnamon stick removed) evenly over the pasta. Pour the béchamel sauce over the meat and sprinkle with the remaining cheese.
Bake in the preheated oven
Bake in the preheated oven at 180°C (356°F) for 45-50 minutes until the top is deep golden brown. Let it rest for at least 20 minutes before cutting to ensure the layers hold together.
50 min
A little kitchen wisdom
Using Greek 'No. 2' pasta (bucatini style) is traditional as it holds the sauce better. For the cheese, Kefalotyri or Graviera are best, but Parmesan is a great substitute.
