500 g rigatoni
8 hard-boiled eggs
800 g minced meat, mixed or veal
2 tbsp olive oil
600 g mozzarella
800 ml unseasoned tomato juice
1 l tomato paste
400 g mushrooms
Salt
Freshly ground black pepper
1 clove garlic
Finely chopped leaves from
2 sprigs each of thyme and parsley