Put one fourth cup of butter, or drippings, into the frying-pan and when melted sauté in it an onion, sliced thin, a stalk of celery, cut into cubes, and a sprig of parsley; stir, to keep from burning, and when of a golden brown add a can of tomato, season with salt and pepper and let simmer about half an hour, or until the watery juice is evaporated. Meanwhile cook half a package of macaroni in boiling salted water; let boil about twenty minutes or until tender but in perfect shape, drain and rinse in cold water, then set in a hot place. Press the tomato sauce through a sieve fine enough to keep back the seeds, but coarse enough to let the pulp pass through (it should be of the consistency of thick cream). Dust a hot platter with Parmesan cheese, cover with macaroni, pour over sauce, add grated cheese, then more macaroni sauce and cheese until all is used. Then with a spoon and fork gently turn the macaroni over and over until it is thoroughly mixed with the sauce; add a generous sprinkling of cheese to the top and serve. Mix quickly that the macaroni may be served hot.