10 c. water
2 tbsp. lard or 3 tbsp. oil
3 plum tomatoes, mashed
1 lg. onion, cut up
2 tbsp. Parmesan cheese
1 tbsp. salt
1 tbsp. parsley
1/2 lb. spaghetti (broken in quarters)
4 eggs, scrambled

In a large saucepan, combine first 6 ingredients; bring to a boil. Cover partially and let simmer for 2 hours. Add spaghetti and continue cooking without cover for 10 minutes.

In a bowl, beat eggs with cheese and add to pot. Stir; remove from heat for 5 minutes, then serve.