Make a short crust pastry dough on a pastry board or in a food processor by mixing the lard (or butter softened at room temperature) with the sugar. Add the egg yolks and quickly knead in all the flour. Cover the dough in plastic wrap and let rest for about 30 minutes in the refrigerator.
Heat the oil in a saucepan over medium heat and add the thinly sliced onion. When the onion begins to brown, add the ground meat and chopped chicken liver, stirring frequently. After a few minutes, when everything has browned evenly, add the red wine.
When the wine has evaporated, add the peeled and chopped tomatoes, adjust the salt and pepper and cook for 30 minutes. Cook the pasta in a large quantity of lightly salted boiling water for the time indicated on the package. Drain and dress the pasta with the Parmigiano and half the meat sauce and allow to cool.
Butter a 12” pie pan. With the rolling pin, roll the pie crust dough to a thickness of about 3/8”. Cut a disc from the dough the same size as the bottom of the pan and a rectangular strip as tall as the pan and long enough to go all the way around the pan.
With your finger, press lightly to close the seam between the bottom and the side strip. Pour half of the maccheroncini into the pan, making a hollow in the middle. Fill the hollow with the meat and diced Mozzarella.
Fill with the other half of the maccheroncini and top with another disc of pastry. Bake the pie in a preheated 350° oven for about 40 minutes until the pie is golden brown. Remove from the oven, let rest for five or six minutes. Unmold onto a service platter and serve.