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Saute the onions and garlic in olive oil until softened.
Add the ground beef and cook until no longer pink.
Add all the spices including bay leaves and chicken bouillon cube.
Add passata, followed by water and let it simmer on low heat until pasta is cooked.
Taste and adjust salt to taste.
Put pasta to boil in salted water until el dente (still a little firm in the middle).
Add directly into the pasta sauced and mix to coat the pasta in sauce.
Taste and adjust salt to taste.
Whisk the flour and butter together until incorporated, cook for 1 minute.
Slowly add the milk ½ cup at a time, letting the mixture come back up to heat after each addition.
After all the milk has been added, add the spices and cook for a few minutes until sauce is thickened, stirring often so nothing sticks to the bottom.
Adjust salt to your taste and turn off the heat.
In a baking dish, place the pasta with meat sauce on the bottom. Spread it out evenly, top with the bechamel.
Bake at 375 for 30-40 minutes or until golden on top.