4 tablespoons olive oil
1 pound (450 g) ground beef
5 cloves garlic, minced
2 small white onions, finely chopped
1 teaspoon Worcestershire sauce
1 bay leaf
3 14-ounce cans (396 g) diced tomatoes
6 ounces tomato paste
1 teaspoon parsley
2 teaspoons oregano
2 teaspoons basil
1 teaspoon salt
½ teaspoon pepper
8 ounces (226 g) angel hair pasta (thin spaghetti)
8 ounces (226 g) grated mild cheddar cheese
8 ounces (226 g) grated provolone cheese
6 ounces (170 g) Parmesan cheese
Heat 2 tablespoons of the olive oil in a large saucepan. Once heated, add the ground beef, garlic, onions, Worcestershire sauce and bay leaf. Cook until the beef has browned. Drain and return to heat.
Pour in the remaining 2 tablespoons olive oil, diced tomatoes, tomato paste, oregano, basil, parsley, salt and pepper. Bring to a boil. Reduce to a low simmer for 40 minutes to an hour.
About 20 minutes before the sauce is done, put a large pot of water on to boil. Preheat your oven to 350 degrees Fahrenheit.
Cook the angel hair pasta according to package instructions. Drain.
Once the sauce is done, spoon a layer of sauce into the bottom of the casserole dish. Over the sauce, layer one-third of the provolone cheese, one-third of the cooked pasta and one-third the cheddar cheese. Repeat these layers (sauce through cheddar cheese) twice more. Sprinkle the top of the casserole with Parmesan cheese. (You can freeze any remaining sauce for later use.)
Bake the casserole, uncovered, for 30 minutes, or until the cheese is melted and bubbling.