Ingredients
- 1 tablespoon olive oil
- 1/2 large onion finely chopped
- 5 cloves garlic minced
- 1 1/2 pounds ground beef
- 1/2 cup red wine
- 28 ounces canned crushed tomatoes
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 4 cups whole milk
- 2 large eggs beaten
- 1 1/2 cups grated Kefalotyri cheese or Parmesan as substitute
- 1 pound bucatini pasta
- Fresh herbs for garnish such as basil or parsley
Instructions
- Heat olive oil in a large skillet over medium heat. Add chopped onion and garlic, sauté until translucent.
- Add ground beef to the skillet, breaking it apart with a spoon. Cook until browned.
- Pour in red wine, let it simmer until reduced by half. Add crushed tomatoes, cinnamon, nutmeg, salt, and pepper. Simmer for 30 minutes until thickened. Adjust seasonings as needed. Set aside.
- Melt butter in a saucepan over medium heat. Stir in flour and cook for 2 minutes.
- Gradually add milk while continuously stirring to prevent lumps. Cook until the sauce thickens.
- Remove from heat. Temper in beaten eggs and stir in half of the grated cheese until smooth. Set aside.
- Preheat oven to 350°F. Cook pasta until al dente, drain. Layer pasta in a baking dish, top with meat sauce, then béchamel sauce. Sprinkle on the remaining cheese.
- Bake for 45-55 minutes until golden. If needed, cover it during the last 20 minutes of cooking to prevent over-browning.
- Let sit for at least 10 minutes after baking. Garnish with fresh herbs when serving.