0.3 cup flat-leaf parsley leaves fresh finely chopped
4 cloves garlic finely chopped
1.5 pounds ground beef chuck
6 servings kosher salt
2 cups onion diced
0.3 teaspoon oregano dried
1 cup bell pepper diced red stemmed seeded
2 cups sharp cheddar grated
8 ounces pasta like spaghetti thin
2 teaspoons sugar
Equipment
frying pan
oven
pot
Directions
Bring a large pot of salted water to a boil.
Heat a second large pot over medium-high heat.
Add the beef, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring to break the meat up, until browned, about 4 minutes.
Add the onions, bell peppers, garlic and a generous pinch of salt and pepper and cook, stirring occasionally, until tender, about 10 minutes. Stir in the crushed and diced tomatoes, sugar and oregano and bring to a boil. Reduce the heat to simmer and cook, stirring occasionally, until thickened, about 30 minutes.
Meanwhile, cook the spaghetti for 2 minutes less than the time indicated in the package directions. Strain well. Preheat the oven to 350 degrees F.
Cover the bottom of a 13-by-9-by-2-inch pan with a third of the sauce.
Add half the pasta and a third of the Cheddar; repeat the layers and add the last of the sauce; reserve the last of the Cheddar.
Bake for 30 minutes. Top with the remaining Cheddar and continue baking until it melts and the sauce bubbles, about 5 more minutes.
Let cool in the dish for at least 10 minutes.
Garnish with the parsley before cutting into squares.
