Melt half the butter in a large pan, add the onion and fry until golden brown.

Add the minced beef and brown.

Add tomatoes, wine and salt and pepper to taste.

Cover and simmer for 20-30 minutes.

Add the breadcrumbs, mix and remove from heat.Boil the macaroni in salted water.

Strain, return to pan.

Add the remaining butter, .

Mix in grated cheese. Add 185g (6 oz) of mixed cheese to macaroni.

To make the béchamel sauce, melt butter in a saucepan over low heat.

Add the flour and stir for 1-2 minutes.

Add hot milk, slowly, stirring continuously. Season with salt and pepper to taste.

Remove the pan from the heat.

Add egg yolks to sauce, mix gently.

Pour sauce over macaroni in a baking dish.

Sprinkle over the remaining 60g (2 oz) cheese and grated nutmeg.

Bake in a moderate oven for about 45 minutes until golden brown.