Oven-baked spaghetti

Ingredients:

• 700 g of ground beef
• 1 large onion, diced (about 2 cups)
• 1 red bell pepper, seeded, cored and diced (about 1 cup)
• 4 cloves garlic, finely chopped
• 1 can (800 g) of pureed tomatoes
• 1 can (400 g) of chopped tomatoes in their own juice
• 2 teaspoons of sugar
• 1/4 teaspoon dried oregano
• 250 g of thin spaghetti
• 230 g sharp cheddar, grated (about 2 cups)
• 1/4 cup parsley leaves, finely chopped

Preparation:

1. Bring a large pot of salted water to a boil.
2. Heat a second large saucepan over medium-high heat. Add the ground beef, 1/2 teaspoon of salt, and a couple of grinds of pepper. Cook for about 4 minutes, stirring to break up any lumps, until golden brown. Add the onion, bell pepper, garlic, and a generous pinch of salt and pepper. Cook, stirring occasionally, for about 10 minutes, until softened.
3. Stir in the pureed and chopped tomatoes, sugar, and oregano, and bring to a boil. Reduce heat and simmer for about 30 minutes, stirring occasionally, until the mixture thickens.
4. Meanwhile, cook the spaghetti for 2 minutes less than the package directions. Drain. Preheat oven to 180°C.
5. Spread 1/3 of the sauce in the bottom of a 33 x 22 x 5 cm baking dish. Add half the spaghetti and a third of the cheese; repeat for the second layer and add the remaining sauce; set the remaining cheddar aside for now.
6. Bake for 30 minutes. Sprinkle with the remaining cheese and continue baking for another 5 minutes, until the cheese is melted and the sauce is bubbly. Cool in the pan for at least 10 minutes. Garnish the spaghetti casserole with parsley and cut into squares.