Brown the ground beef in a large skillet, drain excess fat, then add chopped onion and minced garlic, cooking until softened.

Stir in crushed tomatoes, tomato paste, red wine (if using), cinnamon stick, bay leaf, salt, pepper, and a pinch of nutmeg; simmer for 20-30 minutes, allowing flavors to meld.

Cook bucatini or ziti according to package directions until al dente, then drain well.

In a large bowl, toss the cooked pasta with melted butter, beaten eggs, and grated Parmesan cheese, ensuring all strands are coated.

Melt butter in a saucepan over medium heat, whisk in flour to form a roux, and cook for 1-2 minutes until lightly golden.

Gradually whisk in warm milk, continually stirring to prevent lumps, until the sauce thickens; season with nutmeg, salt, and white pepper.

Remove from heat, let cool slightly, then whisk in egg yolks and grated Parmesan cheese until smooth and creamy.

Preheat oven to 350°F (175°C). Spread half of the prepared pasta evenly in a greased 9x13 inch baking dish.

Spoon the meat sauce over the pasta layer, then top with the remaining pasta; pour the béchamel sauce evenly over the entire dish.

Bake for 45-60 minutes, or until the top is golden brown and bubbly.

Remove from oven and let the pastitsio rest for 15-20 minutes before slicing and serving to allow it to set properly.