• Heat a large saucepan or dutch oven over medium heat.
• Pour the whole peeled tomatoes into a bowl and use your hands to break them up and crush them. You still want some bits of tomato. I suggest wearing an apron as the tomatoes can splatter. Set aside.
• Melt the 2 tbsp butter in the pan. Once melted add in the red onion and 1/4 tsp salt. Cook until the onion is just softened, about 4 minutes
• Add in the tomato paste, anchovy paste and garlic cloves. Cook about one minute.
• Pour the tomatoes into the pot along with the additional 1/2 tsp salt.
• Add in the ground beef and sausage and stir until well mixed in the tomato sauce. Cover with the lid and turn the heat down to a simmer. Cook for 20 minutes.
• While the sauce is cooking, cook the pasta according to package directions in a large pot of boiling salted water.
• Combine the mozzarella with the Parmesan and garlic powder in a bowl, mix with your hands and set aside.
• After the pasta is done and the sauce is finished, drain the pasta and pour into the pan with the sauce. Mix well and then transfer half of the meat and noodle mix with a spoon into a 9"x13" casserole dish.
• Sprinkle with half of the cheese mixture.
• Top with the remaining noodle and meat mixture. Then top with the remaining cheese.
• Bake at 400 degrees for 15 minutes then serve. Sprinkle with the parsley if desired.
• ** If freezing, prepare the casserole and then don't bake it at the end. Wrap it with plastic wrap and foil and put in the freezer to freeze. To heat, pull the casserole out a day in advance and allow to thaw in the fridge then cook at 400 degrees, uncovered, for about 30 minutes. You can bake this from frozen, it just takes a very long time to cook. About an hour or more.

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