Chop the onion and the garlic cloves. Grate the carrots.
Heat the oil under medium heat, then add the onion. Cook until translucent.
Add the garlic, cinnamon and cumin. Stir for 30 secs.
Add the minced meat into the pot. Use a wooden spoon to break the chunks and mix with the onion and spices. Stir until the meat turns brown.
Pour in the carrot, tomato puree and a pinch of salt. Simmer for at least 30 mins, occasionally turning with a wooden spoon. Remove from heat.
Pasta
Cook the pasta with salt for 3 mins less than the time advised on the package directions. Drain the cooked pasta and keep it aside.
White Sauce
Grate the nutmeg.
Melt butter in a pan under low heat. Add the flour and mix in with the butter until smooth.
Warm the milk in a jug in the microwave, so it is hot.
Remove the saucepan from the fire and add the milk slowly while stirring to prevent lumps and sticking. Add at least three-quarters of the milk and mix until smooth.
Add a pinch of salt and the grated nutmeg into the pan.
Place the pan back on the hob under low heat and continue to stir vigorously. The sauce will slowly thicken. If it becomes too thick, add more milk until you get the right consistency.
The bechamel sauce will become too thick to pour if left to cool. If this happens, warm it up before drizzling it over the pasta and meat sauce assembly.
Assembly
Preheat the oven to 180 degrees C (350 degrees F).
Take half a cup of the white sauce and toss into the pasta. Rub a small amount of the white sauce on the bottom of the baking dish.
Start by layering half of the pasta at the bottom. Next, spread the meat sauce over; then add the remaining half of the pasta. Finally, pour the rest of the bechamel sauce and spread to cover the top.
Place in the oven and bake for 40 - 50 mins until the top is crusty with a golden brown colour.
Allow to cool for at least 10 mins before serving.