Boil the macaroni according to package directions. Drain them. The butter is melted in a deep pan. Pour a pasta and saute for 1 minute. Stir gently with a wooden spoon or shake the pan to spread the butter on all pasta. Remove the fire and leave the country. In a saucepan heat the olive oil. Chop finely. Stew the onions. Add the minced meat by crushing with a wooden spoon. Fry gently. Add chopped garlic, cinnamon stick, cloves, salt and pepper. Mix ingredients and pour wine. Once again begin to boil, add the tomatoes and tomato paste. Boil over medium heat until the water has evaporated - about 40 minutes. Finally add chopped parsley. Cinnamon stick is removed. Prepare béchamel. The butter is melted in a pan with non-stick coating. Was added while stirring the flour and fry for 30 seconds. Trickle pour milk, whilst stirring, until thickened beshamelat. Leave aside for 5 minutes to cool. Add the egg, salt and freshly grated nutmeg. Stir well until the egg is fully assume the sauce. Deep pan is coated with butter. Half of the pasta spread on the bottom of the tray. Sprinkle with a little Parmesan. On them shall be distributed stuffing of minced meat and again sprinkle with Parmesan. Is arranged on the other half macaroni mince. Top pour bechamel, smoothed and distribute the remaining feta cheese. Bake at 180 C for 40 minutes.