Rigatoni with Ragu

1 pound rigatoni (large cylindrical pasta)
1/4 pound ground sirloin
1/8 pound or 2 oz. italian cured ham
1/8 pound or 2 oz. chicken livers
12 oz. can of whole peeled tomatoes
1/4 cup butter
1/2 cup grated parmesan cheese
1 onion
1/3 celery stick
1 carrot
1 cup white wine
salt, pepper

Cut the celery into thin slices. Cut the carrot into small cubes. Chop the ham and the chicken livers and add to the ground sirloin. Chop the onion and saute in butter in a pan. Add the celery, carrot, and chopped meat and saute for a few minutes while stirring. Add the tomatoes, salt, and pepper. Add the wine. Bring to a boil and simmer while stirring occasionally for about 1 hour. Cut the tomatoes into pieces as it cooks. In a separate pot cook the rigatoni in abundant salt water. Drain. Add the ragu and grated parmesan cheese. Serves four.