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Sauté the ground beef in a large pot until lightly browned, add the onion and garlic and sauté for about 10 minutes, then add the red wine and let cook until the alcohol is evaporated
Add the tomato sauce, water, seasoning (salt, pepper, cinnamon, nutmeg) and parsley, mix, cover and cook on medium heat until you have a thick meat sauce
Boil the pasta al dente in a salted water in another pot (optional: add 1 tbsp beef bouillon for more flavor)
When the pasta is ready, drain and transfer into a large casserole, optionally add some grated cheese over the pasta, then transfer the meat sauce over the pasta
In another large pot, melt the butter, add the flour and mix quickly until fully combined, then add the warm milk, salt, pepper and nutmeg while whisking constantly until you have a thick cream
Add the egg yolk and whisk until mixed, then add the cheese while whisking constantly until fully melted
Transfer the béchamel over the meat sauce, sprinkle some more grated cheese and bake in a preheated oven at 400°F (200°C) until perfectly golden brown and crispy
Let rest and cool down for about an hour before cutting and serving