Heat the olive oil in a pot and sauté the garlic, onion, and ground beef.

Deglaze with a splash of wine and add the tomato puree.

Once the mixture has absorbed its liquids, add a little water. If you're cooking the pasta at the same time, you can use some of the pasta water. When it comes to a boil, reduce the heat.

At this point, add the cinnamon stick, salt, pepper, and your spices. Let the mixture simmer.

Meanwhile, cook the pasta in a pot of salted water. Drain, then toss with a little olive oil. To keep the pasta from sticking while you finish the meat sauce, you can add a bit of the meat sauce to the pasta. Cook the pasta 1-2 minutes less than the package instructions, since it will bake in the oven and soften further.

For the béchamel, heat the olive oil in a saucepan and add the flour. Whisk well until it forms a paste.

Gradually add the milk, whisking constantly, until the sauce thickens. Add salt, pepper, and any other spices you like. Stir in a little grated cheese if desired.

Spread about half the pasta in a baking dish. Top with the meat sauce, spreading it evenly. Add the remaining pasta on top, then spread the béchamel sauce evenly over everything. Sprinkle grated cheese on top.

Preheat your oven to 350°F (180°C) with convection, and bake for about 30-40 minutes, depending on your oven, until the béchamel is golden brown.

Let it cool for about 30 minutes before serving.