Put up a large pot of water with salt and olive oil to boil, in which to cook the macaroni.

Pass the contents of the can of tomatoes through a food mill fitted with the disk with the smallest holes in order to remove the seeds. Scrape into the bowl any pulp that has stuck to the bottom of the mill. In a separate bowl, dissolve the tomato paste in the white wine.

Now begin to prepare the meatballs and the tomato sauce. Place the ground veal in a bowl, add the bread, parsley, one egg, 1/3 cup grated cheese, and black pepper. Mix these ingredients thoroughly by hand.

Place a sheet of waxed paper over a work surface. Form the mixture into balls about the size of a filbert or hazelnut and place them gently and neatly on the waxed paper.

When this is completed, put the garlic and olive oil in a heavy 9-inch skillet and turn on the heat to low. When the garlic begins to take color, discard it. Turn up the heat to medium and gently add the meatballs. Brown them on all sides. Turn off the heat to avoid splattering and add the white wine and tomato paste. Turn the heat back on and cook for several minutes until the alcohol has evaporated, gently turning the meatballs in the wine mixture. Now add the tomatoes, salt, sugar, and black pepper. Turn down the heat to low and simmer uncovered for 40 minutes. Do not allow it to boil.

Hard-boil the remaining three eggs and, when they are cooled and peeled, cut them in sixths. Cut the salami and slice the cheese.

About five minutes before the meatballs and sauce are ready, begin to cook the macaroni in the boiling water.

When the 40 minutes have passed, turn off the heat under the tomato sauce and remove the meatballs with a slotted spoon. Preheat the oven to 375°.

When the macaroni is two minutes underdone, drain it and mix it with a little tomato sauce and 1/2 cup grated cheese.

"Grease" an oven pan with tomato sauce. Place half the macaroni in it. Cover this layer with all of the meatballs, hard-boiled eggs, and salami. Cover this with half of the caciocavalo, a drizzle of tomato sauce, and a sprinkle of grated cheese. Place the rest of the macaroni on top. On this layer arrange the remaining caciocavalo, drizzle the remaining tomato sauce, sprinkle the remaining grated cheese and the bread crumbs. Bake at 375° for 15 to 20 minutes and serve immediately.