2 pounds Ground Beef {chuck, round or sirloin… it doesn’t really matter}
1 whole White Onion, diced small
4-5 cloves Fresh Garlic, smashed, peeled and minced
1 teaspoon dried Basil
1 teaspoon dried Oregano
1 teaspoon Salt
1/4 teaspoon Red Pepper Flakes
1/4 teaspoon Black Pepper
2 pinches Italian Seasoning
1 pinch Sugar
1 {28 ounce} can of Tomato Sauce
1/4 cup Parmesan Cheese {divided}
8 ounces {or half a box} of Pene Lisce {mostaccioli noodles}
3 cups grated Mozzarella {do not use bagged cheese!}
Sliced Mushrooms {optional}
Minced Parsley for garnish
In a large pot or dutch oven; cook the ground beef, onions and garlic until the meat is no longer pink and fully cooked.

Measure and add in the basil, oregano, red pepper flakes, Italian seasoning and stir.

Pour in the tomato sauce and add to that the Parmesan cheese, the sugar, salt and 1/4 teaspoon of ground black pepper. Stir, cover and reduce the temperature to low and let it simmer for 15 minutes.

Meanwhile preheat your oven to 325 and bring a pot of water to a boil. Once it’s boiling, add in the 8 ounces {half a box} of pasta and cook for half of the time as directed on the package.

Drain and combine the pasta with the sauce.

In an 8×11 baking dish; layer half of the meat/sauce mixture. Top with half of the shredded Mozzarella and then repeat with the remaining sauce.

Sprinkle half of the remaining Parmesan, then the remaining Mozzarella and then sprinkle the last of the Parmesan over the entire baking dish.

Bake for 40-45 minutes or until the top is golden and the sauce is bubbling.

Serve warm with more shaved Parmesan and mince fresh parsley.