Start with the meat sauce. In a pot, add the ground beef, onion, garlic, and olive oil. Place over heat and sauté. Add the spices, salt, and pepper. Once well sautéed, add the tomatoes (grated on the large holes of a grater) and the tomato paste or concentrated tomato sauce. Add a little water and let it simmer until the liquid is absorbed.

Spread the meat sauce over the pasta, then add the remaining pasta on top. Sprinkle again with grated cheese.

Now prepare the béchamel. In a nonstick or aluminum saucepan, melt the butter over heat. Once melted, add all the flour at once and stir quickly. When the butter and flour come together into a mass, remove from heat. Gradually add the milk, stirring to incorporate each addition well. At first, add the milk in very small amounts, making sure it is fully mixed in each time.

Once all the milk is added, return to heat and stir constantly until it thickens. The béchamel should not be too thick. Remove from heat, add salt, pepper, nutmeg, and a handful of grated cheese. Mix well. Beat the eggs well in a separate dish, then slowly add them to the cream, stirring quickly.