1 lb. macaroni, short cut
2 lb. ground sirloin
1 cube butter
1/2 lb. grated Parmesan
1 dozen eggs
1 qt. milk
1 can tomato paste (6 oz.)
2 lg. onions, chopped
6 oz. white wine
1 jigger brandy
1/4 c. parsley, chopped
1/2 tsp. each cinn., nutmeg
Salt and pepper

Saute onions in 1 tablespoon butter, add ground sirloin and brown. Stir constantly until it starts to stick to bottom of pan. Add tomato paste, wine, brandy, parsley, and seasonings, to taste. Boil macaroni, drain, rinse with warm water, drain. Melt butter in macaroni pot. Add macaroni and 1/2 of grated cheese. Mix well. Grease a 14 x 17 inch pan. In large bowl, beat eggs well. Add quart of milk and rest of grated cheese.

In greased pan, layer half of the macaroni, pour part of the egg, milk mixture, to almost cover macaroni. Gently layer meat mixture over macaroni layer. Cover meat layer with rest of macaroni. Pour rest of egg, milk mixture over all. May sprinkle more cheese over top if you wish. Bake in a 375 degree oven for 45 to 60 minutes. Cool about 20 minutes and cut into squares.