2 lb. round of beef, ground
4 tbsp. butter
2 onions, chopped fine
2 tsp. salt
1/4 tsp. pepper
2 tbsp. tomato paste
1/2 c. wine (optional)
1 c. water
1 1/4 lb. macaroni
1/2 c. butter, melted
12 eggs
1 qt. milk
3 c. grated Parmesan cheese
Bread crumbs
8 or 1 lg. bag shredded sharp cheese

Saute ground beef and onion in 4 tablespoons butter. Season with salt and pepper. Add wine, tomato paste and water; simmer until moisture is absorbed, about 40 minutes.

Cook macaroni in salt water until almost done. Pour into colander; rinse and drain well. Mix with melted butter.

Brush large baking pan, about 14 x 11 inches, with butter, sprinkle with bread crumbs, then grated cheese. Place half of buttered macaroni in pan, sprinkle with grated cheese and cover with beef mixture, spreading evenly over entire surface. Sprinkle grated cheese or sharp cheese over meat and cover with remaining macaroni. Sprinkle grated cheese and bread crumbs over top.

Beat eggs until light and fluffy; mix with milk. Spoon a little of egg mixture over crumbs until thoroughly moistened, then carefully pour the remaining mixture over all. Bake in 350 degree oven for about 1 hour, or until lightly browned on top and firm when tested with silver knife. Let stand 15 minutes before cutting.

Makes 20 servings. Freezes well.

Note: To prepare half the recipe above, use a 10 inch square, 2 1/2 inch deep, baking pan and bake at 350 degrees for 30-40 minutes.

PASTICHIO WITH PASTRY SHEETS:

Arrange 5 pastry sheets (filo), each brushed with melted butter, in baking pan. Proceed as directed in previous recipe, omitting bread crumbs entirely. Top with 5 pastry sheets, each brushed with melted butter. Bake in 375 degree oven.