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1 large onion, chopped
1/2 c. butter
2 lb. ground beef or venison
1 small can tomato paste
1/2 c. water
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
salt and pepper to taste
1 lb. elbow macaroni
1 lb. grated Parmesan cheese
2 eggs, well beaten
1 c. milk

Saute the onion in half the butter. Add the ground beef
and cook, stirring, until brown. Add the tomato paste and
water and stir. Add the spices and seasonings and simmer until
thickened. Cook macaroni according to package directions and
drain. Melt remaining butter and pour over macaroni, mixing
carefully. Spread half the macaroni in a 9 x 13-inch baking
pan and sprinkle with half the cheese. Pour beef sauce over
cheese and cover with remaining macaroni. Top with remaining
cheese. Mix the eggs and milk and pour over cheese. Bake at
350 degrees for 45 minutes. Cool slightly and cut in squares to
serve. Makes 12 servings.

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