Penne al Forno – Courtesy of Nadia G 

Ingredients
Bolognese:
2 Tbsp extra virgin olive oil
2 cloves garlic, smashed
½ tsp chili flakes
1 red onion, minced
½ pound organic ground sirloin
4 cups San Marzano tomatoes,
hand crushed
¼ cup fresh parsley, minced
½ tsp dry oregano
1 bay leaf
½ tsp raw sugar
½ tsp sea salt
Freshly ground black pepper

Penne:
1 pound penne lisce
1 Tbsp unsalted butter
1 cup Mozzarella, grated
½ cup Parmigianno, grated

Directions
Making the Bolognese: Heat oil in large saucepan on medium. Add garlic and chili flakes; fry until golden, about 1 minutes. Add onion and sauté for 8–10 minutes, until edges are crispy. Throw in sirloin and sauté for 5 minutes until beef is crumbled. Add San Marzano tomatoes, fresh parsley, oregano, bay leaf, raw sugar, sea salt and pepper. Stir and simmer for 20 minutes.
Making the pasta: Bring salted water to a boil. Throw in pasta and cook until almost ‘al dente’, about 8–9 minutes. Drain.
Preheat oven to 350˚F
In a bowl, mix penne with half of the Bolognese sauce. Grease baking dish with unsalted butter. Lay down thin layer of penne, ¼ cup of sauce, ⅓ cup Mozzarella and 1 Tbsp Parmigianno. Repeat until all pasta is used. Top off with Mozzarella. Place in oven and bake for 30 minutes, until edges are golden and bubbling.