In a skillet, brown 500g ground beef or lamb over medium heat for about 5-7 minutes until cooked through. Add 1 chopped onion and 2 minced garlic cloves; let them cook until softened, about 3-4 minutes. Stir in 400g tomato sauce, 2 tablespoons tomato paste, 1 teaspoon cinnamon, 1 teaspoon allspice, and season with salt and pepper. Simmer for 10 minutes until the sauce thickens.

In a saucepan, melt 4 tablespoons of butter over medium heat. Whisk in 4 tablespoons of flour and cook until it turns light golden, roughly 2 minutes. Gradually stir in 2 cups of milk, whisking continuously until the mixture thickens, about 5-7 minutes. Season to taste with salt and nutmeg if desired.

Preheat your oven to 180°C (350°F). Spread half of the cooked macaroni in a greased baking dish. Layer your meat sauce on top, then add the remaining macaroni. Pour the creamy béchamel sauce over the top and sprinkle with a generous layer of mozzarella and Parmesan cheese.

Place the dish in the preheated oven and bake for 30-40 minutes, or until the top is golden brown and bubbly. Allow it to rest for 10 minutes before slicing to help it hold its shape.