Ingredients:

  • 1 lb lean ground beef
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • 15 oz tomato sauce
  • 14½ oz crushed tomatoes
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp granulated sugar
  • 12 oz wide egg noodles
  • 2 cups sharp cheddar cheese, shredded
  • 1/2 cup parmesan cheese, grated
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Preheat the oven to 350°F (180°C).
  2. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 1 lb lean ground beef and 1 finely diced yellow onion, cooking until the beef is browned and reaches an internal temperature of 160°F (71°C) and onions are translucent. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant. Drain all excess grease from the skillet.
  3. Lower the heat to medium. Pour in 15 oz tomato sauce and 14½ oz crushed tomatoes. Stir in 1 tsp dried oregano, 1 tsp dried basil, 1/2 tsp salt, 1/4 tsp black pepper, and 1 tsp granulated sugar. Simmer for 10 minutes, stirring occasionally, until the sauce thickens slightly.
  4. While the sauce simmers, boil 12 oz wide egg noodles in salted water until al dente. Drain the noodles and toss them into the meat sauce, stirring until every strand is coated.
  5. Pour the noodle and sauce mixture into a 9x13 inch baking dish. Top evenly with 2 cups shredded sharp cheddar cheese and 1/2 cup grated parmesan cheese.
  6. Bake for 20 minutes, or until the cheese is bubbling and the edges are golden-brown. Garnish with 2 tbsp chopped fresh parsley before serving.