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1.
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To make the sauce: Heat 2 tablespoons of the vegetable oil in a large skillet over medium-high heat.
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Add the beef, garlic, salt to taste, and the pepper and cook, breaking up the meat with a wooden spoon, until the beef is browned.
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Set aside.
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2.
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Heat the rest of the oil in a large saucepan over medium-high heat.
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Add the onion and cook, stirring a bit, until soft.
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Stir in all of the tomato products.
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Fill the tomato puree can with hot water, and stir in the beef and chicken base to dissolve.
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Add the mixture to the saucepan along with the Parmesan, steak seasoning, garlic salt, basil, and parsley, and bring to a simmer.
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3.
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Add the beef to the sauce, reduce the heat to low, and simmer, uncovered, for 1 hour, stirring occasionally.
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Taste and add salt, if necessary.
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4.
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To make the baked pasta: Preheat the oven to 350 degrees F. Lightly oil a 10-inch deep-dish pie plate.
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5.
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Toss the cooked pasta with 2 cups of the meat sauce and 11/2 cups each of the mozzarella and Cheddar cheeses.
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Mound the mixture in the pie dish and top with the rest of the meat sauce and the mozzarella and Cheddar.
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Place the pie dish on a baking sheet, and bake until bubbling and golden brown, 25 to 30 minutes.
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Top with the Parmesan cheese and serve hot.
