5 slices bacon, diced
3/4 c. onion, chopped
3/4 c. celery, chopped
3/4 c. bell pepper, chopped (optional)
3/4 c. carrots, finely grated
2 (28 oz.) cans tomatoes
2 (10 oz.) cans condensed beef broth
3/4 tsp. salt
4 tbsp. sugar
5 cloves garlic, crushed
1/2 tsp. thyme leaves
1 bay leaf
2 c. water

Cook bacon in large Dutch oven pot until crisp. Add onion, celery, carrots, and bell pepper; cook until tender. Stir in tomatoes that were blended in a blender. Add beef broth, salt, sugar, garlic, parsley, thyme, and bay leaf and water. Simmer, uncovered, for 3 hours, stirring occasionally. If sauce becomes too thick, add a little water during cooking.

Cook Rigatoni: 8 oz. rigatoni (about 60) 1 tbsp. salt

Stir rigatoni into boiling, salted water, stirring occasionally to make sure they do not stick together or to the bottom of pot. Cook until tender; pour into colander; drain and rinse in cool water; drain. Spread on cookie sheet to drain all water from inside rigatoni. Meanwhile, cook the stuffing.

MEAT STUFFING:

2 tbsp. oil
3/4 c. onion, chopped
1 clove garlic, minced
2 lbs. ground beef
2 eggs, beaten
1/2 c. Italian bread crumbs
1 tbsp. parsley
Salt and pepper to taste

In skillet, add oil, onion, and garlic; cook over medium heat until golden. Add beef and cook, stirring constantly, just until lightly brown. Remove from heat; let stand for a few seconds. Stir in the eggs, then the bread crumbs and parsley. Stuff rigatoni with meat mixture; arrange in shallow 3 quart greased casserole. Pour tomato sauce over stuffed rigatoni; sprinkle with grated Mozzarella cheese. Bake in 350 degree oven for 30 minutes. You may omit Mozzarella and use grated Parmesan, if you wish.