For the bolognese: Heat the oil in large saucepan
over medium heat. Add the garlic and chili flakes, and fry
until golden, about 1 minute. Add the onions
and saute until the edges are crispy, 8 to 10 minutes. Throw in the sirloin and saute for 5 minutes until the beef
is crumbled. Add the San Marzano tomatoes
, fresh parsley, oregano, raw sugar
, bay leaf
, sea salt and some pepper. Stir and simmer
for 20 minutes.
For the pasta: Bring salted water to a boil. Throw in the pasta and cook until almost al dente
, 8 to 9 minutes. Drain
To assemble: Preheat the oven to 350 degrees F. Grease
a 15-by-10-inch baking dish
, 2-to-3-inches deep, with the butter.
In a bowl, mix the pasta with half the bolognese sauce. Lay down a thin layer of pasta
, 1/4 cup sauce, 1/3 cup mozzarella and 1 tablespoon Parmigianno. Repeat until all the pasta is used. Top off with mozzarella
. Place in the oven and bake until the edges are golden and bubbling, about 30 minutes.