Instructions:
- Preheat the oven to 350°F.
- Heat olive oil in a large skillet over medium heat. Add the onion and sauté for 5 minutes until soft.
- Add the ground beef and cook, breaking up lumps, until browned.
- Add the red wine, crushed tomatoes, cinnamon, oregano, red pepper flakes, 1 teaspoon salt, and 1 teaspoon black pepper.
- Simmer uncovered, stirring occasionally, for 40 minutes.
- Cook the pasta according to the package instructions and drain.
- In a small saucepan, heat the milk until warm. Add ½ cup Parmesan cheese and stir until melted. Let cool slightly and stir in eggs.
- Combine the pasta with the milk mixture, ricotta cheese, and nutmeg.
- In a 9×13-inch baking dish, layer half the pasta mixture, then half the meat sauce. Repeat the layers, ending with meat sauce on top.
- Sprinkle the remaining Parmesan on top.
- Bake for 1 hour until browned and bubbly.
- Let cool for 10 minutes before serving.
