Heat olive oil in a skillet and sauté the onion with the ground beef, stirring occasionally.

Add the wine and cook until it evaporates.

Add the remaining meat sauce ingredients and cook over low heat for 50 minutes with the lid partially on, stirring occasionally.

Cook the pasta according to the package instructions. Drain and let cool. Add a tablespoon of olive oil and toss to prevent sticking.

For the béchamel, melt the butter in a saucepan with 2 tablespoons of the cornstarch. Mix the milk with the water and the remaining cornstarch. Once the butter is slightly heated, gradually add the milk mixture. Add the remaining ingredients and whisk gently until it becomes a creamy sauce.