How to make
Grease a large and deep tray. Separate the yolks from the whites. Boil the pasta, but not too much (they need to remain hard), and then drain and mix with half the grated cheese and the egg whites. Spread out 1/2 of the macaroni in the tray, fill out the corners as well.
Pour over with a little oil and add the mince, which you've fried with the onions and tomato sauce (spices are added to taste). Sprinkle a little grated parmesan cheese or cheese on and put the remaining macaroni in. Melt the butter in a pan with a non-stick coating for the béchamel sauce. While mixing continuously, add the flour and fry it for 30 seconds.
Trickle in the milk and white wine while stirring until the béchamel thickens. Allow to cool for 5 minutes, then add the yolks, salt and fresh grated nutmeg. Stir the sauce until you get a homogeneous mixture. It is crucial for the béchamel to have the consistency of cream, so that it remains on top when baked and does not seep down into the layers.
If necessary, add more flour and pour the sauce over the pasta. Bake the pasticcio in a moderate oven at 410°F (210 °C) for 40-45 minutes until it takes on a brown tan. Finally, sprinkle with grated cheese and put it back in the oven for about 5 to 10 minutes.
