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1
Preheat oven to 375 and grease/spray a 13x9 baking dish.
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2
In a large skillet - brown ground beef and onion.
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3
Drain.
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4
Add garlic and cook for another 2-3 minutes.
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5
Add in tomato sauce, wine, can of undrained diced tomatoes and seasonings.
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6
Simmer for 20 minutes, stirring occasionally.
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7
Taste - adjust seasoning if desired.
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8
While meat is simmering - cook pasta.
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9
Do not overcook - pasta should be just shy of al dente.
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10
Drain pasta.
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11
Return pasta to pot and mix in olive oil, 2 beaten eggs and 1/2 cup of parmesan cheese.
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12
Now start the bechamel/white sauce.
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13
In a large saucepan melt butter over medium heat.
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14
Add in flour and whisk until it's a smooth paste.
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15
Cook for a minute or two but do not brown.
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16
Slowly add in milk and cook for a few minutes, whisking constantly, until sauce thickens.
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17
Remove from heat.
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18
Season to taste with salt, pepper & a bit of nutmeg.
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19
Mix in 2 beaten eggs & remaining 1 cup of parmesan cheese.
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20
This will be a very thick sauce - if it's too thick to work with you can add a bit more milk.
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21
Assembly time : ) Spread half of the pasta mixture evenly on the bottom of the casserole dish - make sure bottom is completely covered.
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22
Evenly spread the entire meat mixture over bottom pasta layer.
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23
Top meat with remaining pasta.
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24
Pour the bechamel/sauce on top of noodles.
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25
With a spoon spread sauce making sure to get edges and corners.
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26
Sauce should be nearly to top of casserole dish - you may have a little leftover.
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27
Bake for 45 minutes - top will be golden brown.
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28
Let rest for 20 minutes before cutting.
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29
Enjoy : )
