How to cook
Boil the pasta al dente. Braise the onions in 2-3 tbsp oil. Add the mushrooms and cook until they change their color. Add the mince and stir until it turns to crumbs. Pour in the mashed tomatoes and wine. Boil the sauce until thickened. Add salt and the rest of the spices.
For the topping, beat the eggs with the flour and melted butter. While stirring, pour it into the boiling milk. Stir the sauce until thickened and season with nutmeg, black pepper and salt. Butter a suitable oven dish and sprinkle it with breadcrumbs.
Pour in 1/2 the pasta. Pour in the tomato sauce. Pour in the rest of the pasta on top and pour on the topping. Bake the dish at 356°F (180 °C) for 30-40 min. Sprinkle with cheese toward the end of baking. Return to the oven until it melts and gains a nice crisp.