Bring a large pot of well-salted water to a full rolling boil. Add the macaroni and cook until 2 minutes short of the packet's al dente time. Drain the pasta, toss with olive oil to prevent sticking, and set aside.

Heat olive oil in a large sauté pan over medium-high heat. Add finely chopped onion and cook for 5–6 minutes until soft and golden.

Stir in minced garlic and cook for about 60 seconds, stirring constantly.

Add ground beef or lamb and break into smaller pieces. Cook until browned, about 8–10 minutes.

Stir in tomato paste, cooking for 2 minutes, then add tomato sauce and season with cinnamon, allspice, salt, and black pepper. Simmer for 15–20 minutes until thick.

Melt the butter in a saucepan over medium heat. Add flour and whisk to combine into a roux. Cook for 2 minutes.

Slowly whisk in milk until smooth, then continue cooking until thickened, about 5–8 minutes. Season with salt, white pepper, and nutmeg.

Remove from heat, allow to cool slightly, and quickly whisk in beaten eggs.

Preheat oven to 190°C (375°F). Grease a large baking dish. Combine pasta with meat sauce and spread into the dish.

Pour béchamel over pasta, then top with mozzarella and Parmesan.

Bake for 35–40 minutes until the top is golden and bubbly. Let rest for 15 minutes before serving.