Boil the pasta in salted water until al dente.

Drain the pasta in a colander and rinse with cold water.

Add 2 tablespoons of butter to the pot, return the pasta, and stir to coat evenly. Let cool.

Prepare the meat sauce: Heat olive oil in a pot and sauté the onion and ground beef.

Add the fresh tomatoes, tomato sauce, salt, pepper, nutmeg, and 2 cups water. Simmer for about 40 minutes, until the liquid is absorbed. Just before removing from heat, add the red wine. Let cool.

For the béchamel: Melt the butter in a saucepan and add the flour, stirring constantly over medium heat to make a roux.

While stirring, gradually add the evaporated milk, water, eggs, salt, pepper, nutmeg, and finally the shredded cheese. Once thickened, remove from heat and let cool.

Preheat the oven to 350°F (180°C).

Spread 3/4 of the pasta evenly in a buttered baking dish. Sprinkle with cheese (use 7 oz./200 grams of the reserved cheese).

Add all of the meat sauce.

Top with the remaining pasta and sprinkle with a little more cheese.

Pour the béchamel sauce over the top and sprinkle with the remaining cheese to create a golden crust and add flavor.

Bake for about 1 hour at 350°F (180°C).