1/2 lb. Italian sausage, cut into 2 inch pieces
1/2 lb. cubed beef (chuck)
1 (28 oz.) can tomato puree
1 (6 oz.) can tomato paste
1 tbsp. dried basil leaves
1 tsp. dried oregano leaves
1 tsp. garlic powder
2 c. water
1 lb. rigatoni
1 1/2 lbs. ricotta cheese
2 eggs
2/3 c. grated Mozzarella cheese or as desired

Saute sausage and beef until brown. Drain off fat. Add tomato puree, paste, basil, oregano, garlic powder, and water to soup consistency. Cook 2 to 3 hours, until meat is tender. Boil rigatoni al dente. Mix ricotta cheese and half the Mozzarella cheese. Heat oven to 375 degrees. In a 9 x 13 pan, spread sauce on bottom. Layer rigatoni, ricotta mixture, Mozzarella cheese, and then sauce. Repeat layers until you end with the rigatoni. Spread remaining sauce on top. Sprinkle remaining Mozzarella cheese. Cover pan with foil. Bake 30 minutes. Remove foil and bake 15 minutes. Turn off oven and let sit 5 to 10 minutes. Remove from oven and serve.