Heat a large soup kettle over medium-high heat. Add ground meat. Cook until it loses its raw color and meat is sizzling.

Add 4 of the garlic cloves, cinnamon, oregano, pepper flakes and salt and pepper to taste. Cook until spices are incorporated (2-3 minutes). Add tomatoes, sauce and enough water or wine for a sauce that is not gloppy or too thin. Bring to a boil, reduce heat to medium-low and simmer; partially covered, until sauce is thick and flavorful (about 20-30 minutes).

Meanwhile, bring 2 quarts of water and 1 T. of salt to a boil in large pot. Add pasta; stirring frequently at first to prevent sticking. Cook until al-dente. Drain and return to pot, add 1 cup of meat sauce to prevent sticking.

Microwave milk and broth in large glass pyrex measure, cover with a plate until steamy and hot, 8-10 minutes. Heat butter and remaining garlic cloves in large saucepan until garlic is fragrant and golden; whisk in flour until well blended. Pour in hot milk mixture all at once, whisk vigorously until sauce is smooth and starts to bubble and thicken. Stir in 1/2 c. of the cheese and season with the nutmeg, salt and pepper. Adding the eggs one at a time, vigorously whisk the cheese sauce. Remove from heat. (if not using right away, cover with plastic wrap to prevent a skin from forming.

Heat oven to 425 degrees. Spread 1/2 the pasta over a 9x13 pan, top with meat sauce, 1/2 cup of the cheese, another layer of pasta, the white sauce and remaining 1/2 cup of cheese.

Cover pan with foil, bake until very hot, around 30 minutes.(if you made the sauces ahead of time, and they are cold, bake a little longer). Remove foil, turn oven to broil. Watch carefully, broil until top is spotty brown, 5 minutes. Remove from oven and let stand 10 minutes. Cut into portions and serve.