ingredients

Sauce 

• 2 lbs ground sirloin
•  2 tbsp extra virgin olive oil 
• 1 large onion finely chopped (or grated)
•  3 cloves garlic finely chopped or grated 
• 2 tbsp tomato paste 
• ½ cup red wine 
• 28 oz can crushed tomatoes 
• 2 tsp cinnamon 
• 2 bay leaves
•  ¼ tsp nutmeg
•  ¼ tsp ground cloves 
• 1 tsp dried oregano 
• 1 tsp salt 
• 1 tsp pepper

Bechamel

• ½ cup unsalted butter 1 stick
•  4 cups warm milk 
• ¼ cup flour
•  2 egg yolks lightly beaten 
• 3/4 cup grated Romano cheese
•  ⅛ cup shredded Romano cheese

Pasta

• 1lb Ziti

Instructions

1. Add olive oil to a large skillet or dutch oven and heat to medium-high. Add the onion and cook until soft. Add beef and garlic. Use a wooden spoon to separate the ground beef into crumbles. Cook until browned. Drain. 
2.  Add wine and stir until the wine has evaporated. 
3.  Add tomato paste, cinnamon, nutmeg, cloves and oregano and combine. Add crushed tomatoes, salt and pepper and stir. Add bay leaves and simmer  for 20 - 40 minutes on low heat. Remove bay leaves and discard.  
4.  Cook pasta just under al dente (2 - 3 minutes less cooking time). Drain and return to the pot.  Melt butter in a saucepan under low- medium heat. Whisk in flour until combined. Gradually add warm milk stirring constantly until thickened.
5.   Remove from heat and whisk in cheese and lightly beaten eggs. Add salt and pepper to taste and a pinch of nutmeg.  
6.  Add 1/2 of the meat sauce to the pot with the noodles and combine. Spray pan with olive oil and add the pasta. Sprinkle with cheese and add the remaining meat sauce and top with béchamel and extra cheese.  
7.  Bake at 350 for 45 - 55 minutes.   
8.  Allow to set for at least 30 minutes before serving.