In a frying pan heat 50 gr of the butter and fry the onions for about 5 minutes
until they are soft, add the minced meat, all the spices, salt and pepper and
fry gently for 10 minutes stirring all the time. Then add the skinned and finely
chopped (or grated) tomatoes, together with the tomato paste and sugar. Cook
gently for a further 10-15 minutes.
To make the sauce melt the butter in a medium saucepan and add the flour. Cook
the roux gently for 2-3 minutes. Take the pan off the heat and add the milk a
little at a time, beating all the time. Replace on the heat and bring to the
boil, stirring constantly. Add 1 tablespoon of the hot sauce into the well beaten
eggs and pour the beaten eggs into the sauce. Cook the sauce 4-5 minutes, stirring
all the time without boiling.
Cook the macaroni in plenty of boiling salted water, until soft but firm. Drain
well. Heat the rest of the butter and pour over the macaroni.
Into a well greased baking tray, put half of the cooked macaroni, sprinkle with
cheese, then spread the minced meat sauce on top, into which 2 tablespoons white
sauce is added and well mixed. Top it up with the rest of the macaroni, sprinkle
more cheese over and cover with the white sauce. Put the rest of the cheese on
the top and bake in a moderately hot oven until brown and crusty on the top.