Cook the macaroni according to the package directions. Drain it. Melt the butter in a deep pan. Pour the macaroni in and braise lightly for 1 minute. Stir gently with a wooden spoon or shake the pan to distribute the butter all over the macaroni. Remove it from the heat and leave it aside.
In a pot, heat the olive oil. Stew the onions. Add the minced meat and crush it with a wooden spoon. Fry lightly. Add the chopped garlic, a cinnamon stick, the cloves, salt and black pepper. Stir the ingredients and pour in the wine. Once it starts to boil again, add the tomatoes and tomato paste. Boil over medium heat until the water evaporates - about 40 minutes.
Finally, add the chopped parsley. Remove the cinnamon stick. Prepare the béchamel (6 tbsp butter, 8 tablespoons flour, 1 egg, 4 1/5 cups (1 liter) milk, salt and nutmeg). Melt the butter in a container with a nonstick coating. Add the flour while stirring and braise for 30 seconds.
In a thin trickle, pour the milk in and continue stirring until the béchamel thickens. Leave aside for 5 minutes to cool. Add the egg, salt and freshly grated nutmeg. Stir well until the egg is completely absorbed by the sauce.
Smear a deep tray with butter. Spread out half the macaroni on the bottom of the tray. Sprinkle it with a little parmesan. On top, distribute the mince filling and sprinkle it with parmesan cheese again. Arrange the other half of the macaroni on top of the mince.
Top with the béchamel, smooth it out, and add the remaining cheese in. Bake at 356°F (180 °C) for about 40 min.