Pour the drained pasta into a large bowl, add the sugo di carne and mix well. Then add the bechamel sauce, grated cheese and nutmeg, gently folding it into the pasta and sauce. Do not attempt to make a smooth mixture out of it—just the opposite, you want interspersed 'streaks' of sauce and bechamel, which makes for a much more interesting dish. The mixture will be (and should be) rather loose—remember, the pasta will continue to absorb liquid as it bakes. If the mixture is a bit dry or sticky, add some liquid (milk or broth or just some water). Taste and adjust for seasoning; the mixture should be quite savory.