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1
Make the meat sauce by adding the olive oil, onion and garlic to a large saute pan and cooking on low heat until translucent.
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2
Add the ground beef, breaking it up with a spatula or wooden spoon, and cook until browned.
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3
Then add the tomato sauce, wine, thyme, oregano and cinnamon.
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4
Season to taste with salt and pepper and cook on low heat for approximately 15 minutes.
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5
Add the cooked and drained pasta and stir to combine.
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6
While the beef mixture is cooking, make the bechamel sauce in a separate large pan.
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7
Over low heat melt the butter then add the garlic.
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8
Cook for a minute on low heat, making sure the garlic does not brown.
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9
Then add the flour and whisk together to combine.
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10
Add the milk and continue whisking, on medium low heat, until the mixture begins to thicken (about 10 minutes).
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11
Whisk in the Parmesan cheese and season to taste.
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12
Set aside to cool.
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13
When the bechamel has cooled, stir in the yogurt and eggs.
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14
Note that if your bechamel is still a little warm, temper the eggs first by placing them in a small bowl, adding a small amount of bechamel and whisking until combined.
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15
Then add the eggs to the large pan of bechamel.
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16
Assemble the dish by placing the beef/pasta mixture into a 9 x 13 baking pan and pouring the bechamel over it.
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17
Bake in a 350 F oven for approximately 45 minutes or until the top is a light golden brown.
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18
Adapted from Simply Gourmet blog and The Barefoot Contessa.
