Baked Baked Tri Color Rotini With Homemade Meat Sauce

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   Start by making the sauce, use an 8 quart stockpot over medium heat and pour in olive oil, add red pepper flakes and whole garlic cloves and simmer until clove soften and start to turn light brown. Add onion and saute for about 5-7 minutes. Add the diced tomatoes stir together and add 1/2 of the seasonings. Bring to a steady simmer and let it reduce for about 20 minutes. Take an immursion blender and blend together all the ingredients into a nice thick sauce. Add the tomato sauce and the other half of the ingredients and stir. Let this simmer for a couple of hours stirring occasionally. Brown the ground beef; work in batches if necessary. Season the meat with plenty of kosher salt, freshly ground black pepper and oregano. Drain and divide meat in half. Cook the pasta in three pound batches in boiling salted water; drain and rinse with cold water. In a very large mixing bowl add half the pasta, sauce and meat and mix together. Divide into two half pans and repeat this step with the other half of pasta, meat and sauce. Lastly cover the pasta generously with shredded mozerella and put under broiler for 5 minutes.

* Per serving · 4 servings · Values may vary.