1.WHITE SAUCE: Melt the butter in a medium saucepan over medium heat. Stir in flour until a smooth paste forms; cook, stirring, for 1 minute. Gradually whisk in warmed milk until smooth. Bring to the boil then whisk continuously for about 4 minutes or until thickened. Stir in nutmeg and season with salt and pepper. Whisk in egg; remove from heat. Place a piece of baking paper or plastic on the surface of the sauce to prevent a skin from forming.
2.Heat the oil in a large saucepan over a medium-high heat; cook onion and garlic for 5 minutes or until softened and starting to brown. Add beef, lamb and chicken liver; cook, breaking up with a wooden spoon, for 5 minutes or until browned.
3.Add wine; simmer for 5 minutes or until reduced by half. Add canned tomatoes, tomato paste, dried oregano, bay leaves, cinnamon and stock; bring to the boil. Reduce heat to low; simmer for 30 minutes. Discard cinnamon and bay leaves. Season to taste.
4.Meanwhile, preheat oven to 180C (160C fan-forced).
5.Cook dried pasta in a large saucepan of boiling salted water for 5 minutes. Drain. Cool slightly.
6.Arrange half the cooked pasta over the base of 4-litre (16-cup) baking dish. Pour over the meat sauce then arrange remaining pasta on top. Spread over the White Sauce and sprinkle with parmesan. Bake for 30 minutes or until top is golden. Stand for 10 minutes.