Baked Spaghetti Casserole

In a very large pot or rondeau over medium-high heat, add the ground beef.

Break up the beef and cook until fully browned.

Season the browned beef with salt, dried oregano, and garlic powder. Stir to combine.

Add the onion puree and stir to incorporate.

Pour in the red wine to deglaze the pot, stirring to combine with the meat.

Add the tomato sauce and mix thoroughly until you have a consistent meat sauce. Allow it to simmer.

Add the cooked and drained spaghetti to the pot with the meat sauce.

Using gloved hands, thoroughly mix the spaghetti and sauce together until the pasta is evenly coated.

Divide the spaghetti mixture between two large baking pans (full-size hotel pans).

Use a sheet of parchment paper to press the spaghetti down into an even, compact layer in each pan, then remove the paper.

Top both pans generously with shredded Chihuahua cheese, creating an even layer.

Cover the pans tightly with aluminum foil.

Bake in a preheated 375°F (190°C) oven for 30-40 minutes.

Remove the foil and continue baking for another 15-20 minutes, or until the cheese is melted, bubbly, and golden brown.

Let the casserole rest for 10-15 minutes before cutting and serving.