1. Peel and finely dice the onion and garlic. Wash and dry the parsley and chop coarsely. Set aside.

2. Heat up a large pot or Dutch oven with some olive oil. Add the onion and garlic and sauté until soft and glossy. Add the minced meat and let cook until nicely browned. Next, add the tomato paste, stir in, and let cook for a minute or so, then deglaze with the white wine. Let the wine boil down as much as possible, then add the chunky tomatoes and water and bring everything to a boil. Add the chopped parsley, season with the paprika powder, salt, and pepper, and let simmer for about 1 hour. Do not forget to stir from time to time. The sauce should have thickened quite a lot. Remove from the heat and let cool down a bit.

3. For the béchamel, add the butter to a small saucepan and heat up until melted and bubbly. Add the flour and let it cook briefly in the butter, then gradually add the milk and vegetable broth while stirring constantly. Bring the sauce to a boil and let simmer for about 1-2 minutes until it has thickened nicely. Season with freshly grated nutmeg and some more salt and pepper, if needed. Remove from heat and let cool down. Stir the sauce sometimes to prevent skin from forming.

4. Bring a large pot of salted water to a boil and cook the macaroni in it for about 2 minutes less than the time indicated on the package for “al dente”. Remove the macaroni from the pot and rinse with cold water. Let drain.

5. Preheat the oven to 390°F (200°C). Grease a casserole dish (about 13.5×9.5 inches) and set aside. Stir the two eggs into the cooled béchamel.

6. Layer about half of the macaroni in the casserole dish, and sprinkle with some Parmesan. I tried to do a fairly clean job and placed the noodles one by one in the baking dish to get clean layers for the pictures – you do not have to do that. ;P Add the meat sauce on top of the pasta and spread evenly, then layer the rest of the noodles on top of the meat, again with some Parmesan sprinkled between the layers. Finally, pour the béchamel over the pasta and sprinkle with the remaining cheese. Bake for about 45-50 minutes, the top should be nicely browned. Remove from the oven and let cool for about 15 minutes before serving.