Ingredients

• 1 1/2 pounds ground beef
• 1/4 cup chopped fresh parsley leaves
• 1 cup bread crumbs
• 1 small onion, chopped
• 3 large eggs
• 1/2 cup Parmesan
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 5 cups cooked tubetti pasta (tiny tubes or baby shells work best)
• 1/2 pound shredded mozzarella
• 1/2 pound shredded provolone
• 3/4 cup grated Parmesan, plus extra for garnish
• 2 cups Adriana's tomato basil sauce, recipe follows
• 1/3 cup olive oil
• 4 cloves minced garlic
• 1/2 teaspoon crushed red pepper flakes
• 56 ounces canned tomatoes
• 24 ounces tomato paste
• 56 ounces water
• 1 1/2 tablespoons salt
• 1 teaspoon black ground pepper
• 3/4 cup sugar
• 1 cup fresh whole basil leaves
• 1 (2-ounce) chunk Romano cheese

Instructions

1. Crust:
2. Mix crust ingredients gently to combine. Do not over mix. Put mixture into a lightly greased 10-inch pie plate. Shape meat to form a 1-inch thick crust.
3. Filling:
4. Preheat the oven to 350 degrees F.
5. Mix filling ingredients and scoop into meat crust.
6. Bake for 1 1/2 hours. Let pie cool for 15 minutes before cutting into 8 pie slices. Top each slice with Adriana's Tomato Basil Sauce and sprinkle with a little Parmesan.
7. In large pot, cook garlic and red pepper flakes in oil on low heat for 3 to 5 minutes only. Add tomatoes, paste, water, all seasonings, and fresh basil. Bring to a boil and then reduce to low heat. Add the chunk of Romano cheese. Cook for 2 1/2 to 3 hours stirring often.