1/2 lb. elbow macaroni
2 tbsp. butter
1/2 c. finely chopped onion
1 lb. chopped round steak
1 c. tomato puree
Salt and pepper to taste
1/2 tsp. cinnamon
1/2 tsp. oregano
1/2 tsp. nutmeg
2 tbsp. flour
2 c. milk
1/2 c. cream
2 egg yolks, lightly beaten
1 c. Parmesan cheese, freshly grated

Preheat oven to 375 degrees. Cook macaroni in boiling water al dente (about 8 minutes). DO NOT OVERCOOK because macaroni will be baked. Drain, rinse in cold water-set aside. Heat 1 tablespoon butter in skillet and add the onion. Cook, stirring until the onion is wilted. Add the meat, breaking it up as it cooks. Pour off fat. Continue to cook for 10 minutes, then add the tomato puree, salt, pepper, cinnamon, oregano and nutmeg. Melt remaining butter in a saucepan and stir in flour. Add milk and cook, stirring, until the mixture is thickened and smooth. Combine the cream with the egg yolks aand blend. Stir this into the sauce nd heat thoroughly but do not boil or mixture will curdle. Using a large buttered baking pan, make a layer of macaroni, then meat, then macaroni, then meat. Pour cream sauce over all and sprinkle on cheese. Bake 45 minutes. Remove from oven and let stand until warm. Well worth the work!