|Onion||1 Large, chopped fine|
|Ground beef||2 Pound|
|Tomato paste||1⁄2 Can (5 oz)|
|Water||1⁄2 Cup (8 tbs)|
|Ground cinnamon||1⁄2 Teaspoon|
|Ground nutmeg||1⁄2 Teaspoon|
|White wine||1⁄2 Cup (8 tbs)|
|Elbow macaroni||1 Pound|
|Grated parmesan cheese||1 Pound|
|Eggs||2 , well beaten|
|Milk||1 Cup (16 tbs)|
Saute the onion in 2 tablespoons butter in a skillet.
Add the beef and cook, stirring, until brown.
Add the tomato paste, water, spices, seasonings and wine and simmer until thickened.
Cook the macaroni in boiling, salted water until tender, then drain.
Melt remaining butter and pour over macaroni, mixing carefully.
Spread half the macaroni in a 9 x 13-inch pan and sprinkle with half the cheese.
Spread beef sauce over macaroni and cover with remaining macaroni.
Top with remaining cheese.
Mix the eggs and milk and pour over cheese.
Bake at 350 degrees for 45 minutes.
Cool slightly and cut in squares.