Instructions

1. Preheat the oven to 180C/350F/gas mark 6. To make the meat sauce, heat the oil in a frying pan and cook the onions over a medium heat for 5 minutes, before adding the beef. Break the meat up with a wooden spoon and cook, stirring, for a further 5 minutes. Add the spices, tomato puree, tomatoes and wine and season with salt and pepper. Simmer for 20 minutes, until the sauce is thickened.
2. Cook the pasta according to the packet instructions. Return the pasta to the pan and stir through the eggs and ¾ of the Cheddar cheese.
3. To make the béchamel, melt the butter in a saucepan over a medium heat. Stir in the flour and cook, stirring all the time, over a medium heat for a minute. Remove from the heat. Gradually whisk in the milk until the sauce is smooth. Return to the heat and cook until the mixture boils and thickens, stirring all the time. Remove from the heat, add the nutmeg and cheese and season. Allow to cool slightly, then whisk in the egg yolks.
4. To assemble, grease a 4 litre capacity ovenproof dish. Sprinkle half the breadcrumbs over the base. Top with the pasta mixture, then the meat sauce. Pour over the béchamel and scatter over the remaining breadcrumbs and cheese. Bake for 1 hour or until the top is set and golden. Stand for 10 minutes before serving.