For the meat sauce
2 pounds ground lamb (or ground beef)
1 cup chopped onions
3 cloves garlic, minced
1/2 cup dry red wine
1/4 cup tomato paste
1 tablespoon cinnamon
1/2 teaspoon allspice
1 (28 ounce) can whole tomatoes, chopped with their liquid
kosher salt and freshly ground black pepper

For the bechamel
1/2 cup (1 stick) unsalted butter
1 cup all-purpose flour
4 cups whole milk, scalded
1 cup freshly grated Parmesan (or Kefalotyri if you can find it)
3 egg yolks
Freshly ground nutmeg
kosher salt and freshly ground black pepper

For the pasta
1 pound pasta, such as ziti or penne
3 tablespoons good quality olive oil
3 egg whites (from yolks used in bechamel)
1/4 cup freshly grated Parmesan (or Kefalotyri if you can find it)