1. Put the butter, red wine, cinnamon, tomato paste, onion, salt, and pepper in a covered casserole. Cook 5 minutes in the microwave oven, stirring once or twice. Add the ground meat. Break up.
2. Cook, covered, 8 minutes, stirring twice to redistribute the heat and to break up the meat. Add the macaroni and Romano cheese. Put into a 2-quart rectangular (12 inch x 8 inch) casserole.
3. For the sauce, melt the butter in a 4-cup measure or small casserole. Work in the flour and then a small amount of milk. Continue mixing in the milk and then add the salt.
4. Cook, stirring occasionally, until hot. Mix a small amount of the milk mixture into the egg yolks. Then gradually beat into the remaining milk mixture.
5. Stir in ¼ cup of the Romano cheese. Pour sauce over the macaroni mixture. Sprinkle on the remaining ¼ cup Romano cheese and the paprika.
6. Bake, covered lightly, 8 minutes or until done. Cool slightly and cut into squares to serve.
