Chop the drained spinach coarsely. Mince the meat coarsely. Gently fry the sliced onions in 1 tablespoon butter and 1 tablespoon oil without browning. Add the spinach, cook until the water evaporates. Add the meat and the crushed garlic, salt and pepper, grate a hint of nutmeg, cook for 10 minutes over a low heat. Leave to cool. Add the eggs without beating them and half of the grated Parmesan and GruyÅre. Meanwhile, in 6 pints of salted water and 1 tablespoon oil, cook the pasta, 6 sheets at a time, until soft. Take out with a skimmer, arrange on a cloth. Spread with your palm without tearing. Roll a stick of stuffing into each pasta sheet, arrange in a gratin dish. Cover with the hot tomato purÄe into which you have mixed the remaining grated cheese, the butter and the marjoram. Coat with the cream. Gratin slowly.
