1 tablespoon olive oil
1 onion, diced
2 cloves garlic, minced
1/2 cup tomato paste
1 32-ounce can whole, peeled tomatoes
1/2 teaspoon oregano
1/4 teaspoon chili flakes
1 tablespoon olive oil
1 pound ground beef
2 cups shredded mozzarella cheese
15 pepperoni
salt and pepper
Preheat the oven to 350 degrees F.
Heat the olive oil in a pot over medium heat, and add the onion. Season with salt and cook, stirring occasionally, until soft and lightly browned (about 12 to 15 minutes).
Add the garlic and tomato paste, and fry together for 1 minute.
Add the tomatoes, oregano and chili flakes, and stir to combine. Cook, stirring occasionally, for about 10 minutes, or until the sauce has thickened.
Purée with an immersion blender and set aside.
Heat the second tablespoon of olive oil in a pan over high heat.
Add the ground beef in an even layer, and season with salt and pepper. Cook until evenly browned, add about 1/2 cup of the tomato sauce and stir well to combine.
Spread the ground beef in an even layer in a casserole dish.
Top with the sauce, and add the mozzarella cheese. Finish by laying out the pepperoni in an even layer.
Bake the casserole for 15 to 20 minutes, until the cheese is bubbly and slightly browned.
Allow to cool 10 minutes before serving.
