Pour the past in a pan with a little bit of olive oil, salt and cook for about twenty min.
In a pan sear the onion, then add the ground meat; when it is ready, pour the white wine.
Salt and add the tomato puree; then cook until you get a thick sauce. Lower the heat and add 2 eggs, Parmesan cheese and mix the filling until it is homogeneous. Then add the mozzarella. Sear for 1 minute the Sombrerini in a pan with salted water. With a teaspoon stuff each sombrerino with the filling obtained. Then place them side by side on a baking sheet sprinkled with the tomato puree. Cover them with the remaining sauce and sprinkle with grated Parmesan cheese.