method
1. Chop or finely mince bacon and pork fat and mix with parsley to form a smooth paste. Work in raisins and seasoning. With a larding needle, make several deep holes in meat and firmly stuff paste into them. Tie meat into a neat roll with string.
2. Peel and finely chop onion. Peel and crush garlic. Heat oil in flameproof casserole, add onion and garlic and fry till transparent. Add the meat roll and fry, turning frequently, to seal. Press tomatoes and their juice through a sieve and add to casserole with the stock and seasoning. Mix well, cover and simmer for 1 1/2 hours or till tender.
3. Meanwhile, cook rigatoni in boiling salted water till tender. Drain and keep hot.
4. Lift meat out of casserole, remove string and slice. Arrange on a warmed serving dish and arrange rigatoni round meat. Taste sauce and adjust seasoning. Spoon sauce over meat and rigatoni. Sprinkle with Parmesan. Serve immediately.
