• Preheat oven to 425F

For the meat

• Heat a couple tablespoons of olive oil in a frying pan then add ground meat. Cook while breaking up any large pieces until the meat begins to brown.
• Add onions and spices. Once onions soften add garlic and saute a few minutes longer.
• Add tomato paste and saute 2-3 minutes longer.
• Add enough water to just cover the meat. Mix and bring to a boil, then simmer for 5 minutes and turn off heat.
• Add parsley and beaten eggs and mix well.

For the pasta

• Cook pasta according to package instructions, but cook for a minute less than al dente. For example, if the package recommends 10-11 minutes for al dente, cook it for 9 minutes.
• Strain and return to pot.

For the bechamel sauce

• Melt butter in a large pot over medium-high heat. Once melted add flour and whisky quickly until there are no lumps.
• Continue whisking as the mixture (called a roux) begins to turn golden brown and develop a nutty aroma. Don't let it burn!
• Begin adding your milk bit by bit, about half a cup to a cup at a time, whisking thoroughly after each addition to ensure no lumps develop. Once about half the milk has been added, you can simply add the remaining half all at once. Continue stirring.
• Add salt and pepper and a pinch of either nutmeg or allspice. Taste the sauce to make sure it is well seasoned.
• Allow the sauce to come up to a boil for a minute then turn off heat.
• Whisk your eggs in a small bowl. Add a few spoonfuls of bechamel to the eggs and whisk until smooth, then add to your bechamel sauce and stir in thoroughly.

Assembly and baking

• Add about a third of the bechamel sauce to the pasta and mix to coat.
• Grease your baking dish and lay half the pasta down evenly. Add the meat mixture and smooth is out evenly, then add the remaining half of the pasta, again, as evenly as you can.
• Pour remaining bechamel sauce over the pasta.
• Bake until the top is bubbling and golden with some dark spots, about an hour.