Instructions
Make the Meat Sauce: 

1. In a large pot over high heat, warm the olive oil. Add the onion, carrot and celery, cooking for about 5 minutes, or until softened.
2. Add the garlic and cook for another minute. Then, add the mince  and break it up with a spoon. The meat should change to a lovely brown colour before you move on to the next step.

3. Pour in the red wine and simmer for about 3-5 minutes, until mostly evaporated

4. Add the remaining meat sauce ingredients (crushed tomatoes, stock cubes, mushrooms, cheese rind, tomato paste, brown sugar, bay leaves, spices, and salt & pepper). Stir well. 

5. Bring to a simmer, then reduce heat to medium-low and cook for 45min-1 hour, uncovered, stirring occasionally. The sauce should thicken significantly. You want the consistency to be thicker than bolognese, otherwise it won’t hold once assembled.

6. Remove from heat and leave to cool - this will make for an easier assembly process.

Make the Béchamel Sauce: 

1. In a separate large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, creating a thick paste.

2. Next, slowly whisk in half the milk, forming a smooth paste. Whisk continuously, incorporating the remaining milk. I often find I need to give it a final vigorous whisk to smooth out the lumps.  

3. Continue cooking the sauce over medium heat, stirring constantly, for about 10 minutes. When thickened up enough, you’ll feel some resistance as you stir and you’ll notice the whisk will start to leave a temporary path as you move it through the sauce.

4. Remove the saucepan from heat. Stir in the nutmeg, cinnamon cheese, and salt. 

5. Set aside to cool for 5-10 minutes. Then quickly whisk in the egg yolks. 

6. Cover the saucepan and set aside.

Cook the Pasta:
1. Cook the pasta according to package instructions, less 1 minute. This will ensure it doesn’t overcook and become mushy in the oven.

2. Drain the cooked pasta and return it to the pot. Let it cool for about 5 minutes, then stir through the egg whites.

Preheat, Assemble and Bake:
1. Preheat your oven to 180°C (350°F). Grease your baking dish. 

2. Spread the cooked pasta evenly in the dish, arranging the pieces in the same direction for a visually appealing layered effect.

3. Top the pasta layer with the cooled meat sauce, spreading it evenly. I usually press it down gently with a spatula to help ensure an even distribution.

4. Pour the béchamel sauce over the meat sauce, and top with the remaining grated cheese.

5. Bake for approximately 30-40 minutes, or until the béchamel develops a gorgeous golden crust.

Let it cool for at least 10minutes before you cut it, this will ensure it stays together and will allow you to cut neater slices.

Serve and enjoy this delightfully comforting dish!