St. Louis Original Baked Mostaccioli - cooking recipe

Ingredients

1 (29 ounce) can tomato sauce
1 (12 ounce) can tomato paste
1 (15 ounce) can crushed tomatoes
4 stalks celery, chopped
1 large onion, chopped
1 head garlic, minced
1/2 lb ground beef, browned
1/2 lb Italian sausage, browned
2 tablespoons sweet basil
2 tablespoons parsley
1 tablespoon oregano
2 teaspoons black pepper, ground
1 -2 tablespoon sugar
2 tablespoons olive oil
1 lb penne pasta
1 lb mozzarella cheese
1 cup parmesan cheese, shredded
fresh basil (to garnish)

Preparation

Brown sausage and ground beef in a skillet, set aside.
In a large sauce pan (4 qt.) or dutch oven combine all sauce ingredients and meats. Simmer over medium heat for 20-30 minutes, stirring occasionally.
Cover between stirring.
In a large pot cook pasta per package directions to al dente stage. Do not over cook. Drain pasta, return to pot, but not to heat. Place 1/2 of sauce recipe in with pasta and stir until combined.
Add 1 cup of Parmesan cheese and stir to combine.
In a large baking dish place approximately 1/4 of the sauce recipe in the bottom of the pan.
Add pasta/sauce mixture to baking dish.
Bake at 350 for 30 minutes. Remove from oven and top with remaining cheeses. return to oven for 5 minutes.
Increase oven temperature to Broil and watch constantly until cheese is bubbly and spotted with golden brown spots.