FOR THE MEAT SAUCE:
1⁄3 cup extra-virgin olive oil
2 green bell peppers, cored, seeded,
and minced
2 medium yellow onions, minced
1 lb. ground beef, veal, or pork
3 oz. dry-cured chorizo, minced
2 cups canned crushed tomatoes
1⁄3 cup red wine
1⁄4 tsp. crushed red chile flakes
2 fresh or dried bay leaves
1 2" cinnamon stick
Kosher salt and freshly ground black pepper,
to taste
Freshly grated nutmeg, to taste

FOR THE BÉCHAMEL AND PASTA:
8 tbsp. unsalted butter
1 cup flour
4 cups milk
1 cup grated Parmesan cheese
3 eggs, separated
Kosher salt and freshly ground black pepper,
to taste
Freshly grated nutmeg, to taste
1lb. No. 2 Greek macaroni, bucatini,
or elbow macaroni
2 tbsp. extra-virgin olive oil