2 lb. ground beef
1 onion, finely chopped
1 wine glass dry white wine
8 oz. tomato sauce
1/2 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. pepper
1/3 c. butter, melted
6 tbsp. flour
3 c. hot milk
Salt, pepper and nutmeg
2 eggs, beaten
1 lb. spaghetti noodles
1/2 c. butter
1/2 c. Parmesan cheese

Saute beef and onion over a bright flame until brown, stirring constantly. Add wine and simmer 5 minutes. Add tomato sauce, cinnamon, salt and pepper. Simmer over low heat about 45 minutes. Meanwhile prepare Bechemal sauce: add flour to melted butter, stirring until smooth. Add hot milk and season with salt, pepper and nutmeg. Simmer on low heat until thickened about 15 to 20 minutes, stirring constantly. Add eggs to mixture.

Cook spaghetti noodles; drain. Toss with 1/2 cup butter and Parmesan cheese. Put 1/2 noodles in a flat, greased casserole (9 x 13 inches). Put meat sauce in and spread evenly. Put other half of noodles in. Pour Bechemal sauce over all. Dot with butter and sprinkle liberally with Parmesan cheese. Bake a 400 degrees for 30 minutes. Cool before cutting.