Prepare some shortcrust pastry with the flour, sugar, clarified pork fat and egg yolks and leave to rest. Cook the “maccheroncini” until “al dente” and dress with Parmesan and meat sauce and leave to cool. Prepare a meat sauce with lean meat and chicken giblets, and when everything is cooked, mix in a couple of spoonfuls of sauce. Butter a mold with a capacity of about a 6 1/3 cups. Roll out the shortcrust pastry to a height of 0,2 inches and cut out a disk the same size as the bottom of the mold and a rectangular strip of pasta as high as the mold and long enough to be able to completely line the inside. Using the fingers, lightly press the the join between the bottom and the strip inside so that the dough adheres well. Pour into the mold half of the “maccheroncini” making a little hollow in the middle. In this hollow pour the filling, to which, at the last minute, should be added a handful of diced Mozzarella. Fill with the other half of the “maccheroncini” and close with another disk of shortcrust pastry. Put the pie into a moderate oven and leave to cook for about 40 minutes, until the pastry is cooked, and has become nicely golden. Remove from the oven, leave to rest for about five minutes, then turn out onto a serving plate and serve.