In a large pot, sauté the onion in olive oil. Then add the ground meat, allspice, and cinnamon stick, and cook until browned.

Once the meat starts to boil, add the tomato puree, salt, and pepper. Mix well and let it simmer on low heat for 45 minutes. (Be careful not to let it get too watery.)

Meanwhile, cook the pasta in a large pot of salted water according to the package instructions. Drain the pasta and toss with a little margarine or butter.

For the bechamel:

In a pot, melt the butter or margarine and add the flour, stirring well for 5 to 10 minutes.

Next, add the 8 1/2 cups (2 liters) of milk, stirring constantly to prevent lumps. Continue stirring until the bechamel thickens. I like to keep it a bit loose, but you can make it as thick as you prefer.

If you think it’s lumpy, you can blend it with a mixer at first, then return it to low heat and keep stirring. Add grated nutmeg and a little salt, and stir until it reaches your desired consistency.

In a baking dish, spread half the pasta, then sprinkle with some grated cheese. Add the meat sauce, then the rest of the pasta, the remaining cheese, and finally pour the bechamel over the top.

Mix a little grated cheese with some breadcrumbs and sprinkle over the bechamel.

Good luck and enjoy!!