Recipe by: The New Pasta Cookbook Cook onion, carrot and bay leaf in butter and oil until onion is transparent. Add bacon and sausage and cook, stirring often, until brown. Squeeze dry half the tomatoes, chop, and add them to the pan. Add the rest whole and break up loosely with the spoon while stirring. Season well with salt and pepper and simmer for 30 minutes over a low heat, gradually adding stock as sauce dries. Cook rigatoni in boiling salted water until al dente. Drain and transfer to a warm serving dish. Add marjoram and sauce, and toss together lightly before serving. Typed by Diana Rattray