1 lb. ground beef
3 whole cloves (optional)
2 (16 oz.) cans chicken broth
1/2 stick butter
Romano cheese
1 onion, chopped
1 qt. tomato sauce
2 c. rice
3 eggs, beaten
Garlic, minced

Brown ground meat in a large sauce pan; drain off grease. Add onion and garlic and saute for a couple of minutes. Add butter, cloves and tomato sauce; cook a little. Add chicken broth and 1 can of water; bring to a boil. Add rice to mixture and cook until rice is done (about 15 to 20 minutes). When rice is done, slowly pour in the beaten eggs, stirring constantly, until eggs are cooked. Add a handful of grated Romano cheese and stir. Serve hot with more cheese to taste.