Rigatoni with Sausage

Cook onion, carrot and bay leaf in butter and oil until onion is transparent. Add bacon and sausage and cook, stirring frequently, until browned.
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 reduces and loses moisture. Add the oregano 10 minutes before the sauce is finished.

Meanwhile, cook rigatoni in boiling salted water until al dente. Drain and transfer to a warm serving dish. Add sauce and gently toss before serving.

Serves 4. Adapted from a recipe in "The New Pasta Cookbook"