Heat in a large pot over high heat. Add garlic and onion, cook for 2 - 3 minutes until onion is softened. Add beef and cook, breaking it up as you go, until it changes from red to brown.

Add wine and cook until the wine has mostly evaporated - about 3 minutes.

Add remaining Meat Sauce ingredients. Stir well, bring to simmer, then reduce heat to medium / medium low so it's simmering gently. Cook for 45 min to 1 hour until liquid is mostly gone, stirring every now and then.

Remove from stove and cool. Preferably to room temperature, otherwise for at least 30 minutes before assembling.

Melt butter in a large saucepan over medium heat. Add flour and stir for 1 minute.

While stirring, slowly pour half the milk in. It should turn into a wet paste. Then again, while stirring, pour in remaining milk.

Cook, stirring so the base doesn't catch, for 5 minutes or until thick enough so it coats the back of a wooden spoon thickly.

Remove from stove. Stir in nutmeg, cheese and salt. Leave to cool for 5 minutes. Then whisk in egg yolks quickly.

When you're ready to assemble, cook the pasta per packet instructions, minus 1 minute. Drain, then return to the pot.

Leave to cool for 3 minutes, then stir through egg whites. Gently stir through crumbled feta.

Preheat oven to 180°C/350°F. Place pasta in a baking dish, arranging them so they are all going in the same direction.

Top with Meat Sauce, then smooth the surface. Pour over Béchamel Sauce, then sprinkle over the cheese.

Bake 30 min or until crust turns golden. Cool for at least 10 minutes before serving.