'300g of ground beef'
'3 cloves of minced garlic'
'Salt to taste'
'2 tablespoons of chopped parsley'
'5 slices of breaded pork, cut into 1/4 inch thick pieces'
'6 eggs'
'Vegetable oil for frying'
'1 medium onion, finely chopped'
'1 kg of diced tomatoes'
'4 tablespoons of olive oil'
'3 cups of beef broth'
'1 tablespoon of sweet basil'
'Salt to taste'
'500g of cooked talharim pasta'
'1/4 cup of grated Parmesan cheese'
'300g of ground beef'
'3 cloves of minced garlic'
'Salt to taste'
'2 tablespoons of chopped parsley'
'5 slices of breaded pork, cut into 1/4 inch thick pieces'
'6 eggs'
'Vegetable oil for frying'
'1 medium onion, finely chopped'
'1 kg of diced tomatoes'
'4 tablespoons of olive oil'
'3 cups of beef broth'
'1 tablespoon of sweet basil'
'Salt to taste'
'500g of cooked talharim pasta'
'1/4 cup of grated Parmesan cheese'
'Mix the ground beef with garlic, salt, parsley, pork, and 2 eggs.'
'Shape into balls, about 1.5 cm in diameter.'
'Fry in hot oil until golden brown.'
'Prepare the sauce by sautéing the onion and tomato in olive oil over low heat for 20 minutes, with the lid covered.'
'Stir occasionally.'
'Add beef broth, sweet basil, and salt.'
'Simmer for an additional 20 minutes, with the lid still covered.'
'Let it cool slightly, then puree in a blender and strain through a sieve.'
'Combine the egg whites.'
'Mix with the pasta.'
'In a baking dish with a hole of about 25 cm diameter, greased with butter, layer the macaroni, some scrambled eggs, and sprinkle with part of the Parmesan cheese.'
'Repeat this process until all ingredients are used up, except that the last layer should be macaroni.'
'Bake in a preheated oven at 200°C for about 20 minutes, or until the eggs are set.'
'Unmold and place the warm sauce on top.'
'Serve hot, garnished with parsley if desired.'
