SAUCE:

5 slices diced bacon
3/4 c. chopped onion
3/4 c. chopped celery
3/4 c. diced carrot
1 #2 1/2 can (3 1/2 c.) tomato puree
1 #2 1/2 can (3 1/2 c.) tomatoes
2 cans (10 1/2 oz. each) beef broth
3/4 tsp. salt
1/2 tsp. sugar
2 cloves garlic
8 sprigs parsley
1/2 tsp. thyme leaves
1 bay leaf
2 c. water

Make sauce day before. Cook diced bacon for about 2 minutes in large saucepan. Add 3/4 cup chopped onion, celery and carrots. Cook until tender. Stir in tomato puree and undrained tomatoes, beef broth, salt, sugar, seasonings and water. Simmer uncovered for 2 hours. Strain sauce through a sieve. Add enough water to make 8 cups of sauce. Refrigerate until ready to use.

FILLING:

2 tbsp. shortening
3/4 c. chopped onion
1 clove minced garlic
2 lb. ground beef, pork or sausage
1/2 c. dry bread crumbs
2 eggs, beaten
3 tbsp. chopped parsley
Salt & pepper
8 oz. (about 70 rigatoni) cooked & drained

Melt shortening in large skillet; add onion and garlic; cook over medium heat. Add beef and cook, stirring constantly. Drain excess fat. Cool meat mixture slightly; blend in eggs, bread crumbs, parsley and 3/4 cup of the tomato soup. Season to taste with salt and pepper. Using hands. Stuff cooked rigatoni, using about 1 tablespoon filling for each. Arrange stuffed rigatoni in 3 quart casserole. Heat tomato sauce if prepared the day before. Pour sauce over rigatoni. Bake uncovered at 350 degrees for 30 minutes.