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1
Place flour, black pepper and beef cubes in a plastic bag, and shake to coat.
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2
In a large saucepan, heat oil on medium high heat.
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3
Add the meat and cook until browned.
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4
Add onions, and continue cooking until they are slightly transparent.
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5
Stir in tomatoes, tomato sauce, salt, garlic, basil and Italian seasoning.
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6
Bring to a boil.
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7
Reduce heat, cover, and simmer for approximately 1 hour, or until meat is fork tender and sauce thickens.
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8
Taste, and adjust seasoning if needed.
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9
Note: Some tomatoes contain more water then others.
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10
If your sauce has not thickened, remove the lid and continue to simmer for about 30 minutes.
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11
This will allow some of the moisture to evaporate.
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12
While the sauce is thickening, cook pasta in 3 liters of boiling water, with 1 tbsp salt until al denta.
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13
Drain well and keep covered until needed.
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14
Heat oven to 350*.
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15
Grease a large casserole dish.
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16
Add the thickened sauce into the pasta, and stir gently.
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17
Pour this mixture into the prepared casserole dish.
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18
Top with the ricotta cheese and carefully stir it into the pasta mixture, as you would if marbling cake batter.
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19
Finish by sprinkling the mozzarella on top.
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20
Bake for 35 - 45 minutes, or until the cheese has melted and has begun to take on a slight golden colour.
