Cook the pasta in salted water until just under al dente, then drain. Heat the olive oil in a skillet, add the ground beef and onion, and sauté. Add the wine, tomato sauce, 1 cup water, salt, pepper, and the cinnamon stick. Simmer, then remove from heat and prepare the béchamel sauce.

For the béchamel: Melt the butter in a saucepan. Add the flour and stir. Gradually add the milk, stirring constantly over low heat until the mixture thickens. Remove from heat and add salt, pepper, and a little nutmeg.

Grease a baking dish with olive oil and sprinkle with breadcrumbs. Add half of the pasta. Spread the meat sauce evenly over the pasta and sprinkle with half of the grated cheese. Add the remaining pasta on top. Pour the béchamel sauce over the pasta and sprinkle the surface with the remaining cheese. Bake at 350°F (180°C) for 30 minutes or until the top is golden brown.