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1
Chop large onion, garlic and parsley fine and fry slightly in hot oil.
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2
Add tomatoes, tomato paste, bay leaves, salt, pepper and water and stir until well mixed.
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3
Then toss in the beef, breaking in little pieces with a fork.
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4
Cover and cook over low heat for 45 minutes, stirring occasionally.
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5
Chop small onion fine and cook in melted butter a minute or two.
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6
Mix in flour smoothly and add Parmesan cheese and a dash of salt.
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7
Gradually stir in milk and continue cooking over a low heat, stirring constantly until sauce is thick as heavy cream.
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8
Beat egg yolks slightly, mix in a little hot cheese mixture slowly (to prevent curdling).
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9
Then mix all cheese mixture and yolks together and cook over low heat for 10 minutes longer.
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10
Remove from fire.
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11
Cook noodles as directed on the package, until tender, then drain.
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12
Preheat oven to 325 degrees and grease large baking dish.
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13
Put layer of noodles and add some cheese sauce on top of tomato sauce.
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14
(Optionally, one can add dots of mozzarella and/ or cottage cheese).
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15
Repeat this process: noodles, tomato sauce and cheese sauce.
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16
Cook for 45 minutes or until cheese is bubbly.
