Spaghetti Pie

Chop the onion, garlic, celery, and carrot (carrot finely chopped so it's unrecognizable)

Cook the spaghetti al dente and drain

Make the spaghetti sauce

Heat a Dutch oven or other large heavy-bottomed pot over medium heat

Cook the beef, stirring often, until crumbled and no longer pink

Remove the meat with a slotted spoon and set aside; pour the grease into the trash

Add the oil to the same pot, then add the onion, garlic, celery and carrot

Sauté until the onion is translucent

Add back the cooked beef and stir in the tomatoes, tomato paste, tomato sauce, bay leaves, oregano, basil, parsley and broth

Bring to a boil and boil

Turn the heat down to low and simmer for at least 30 minutes, or 1 to 2 hours for more intense flavor

Taste the sauce before adding salt (broth can be salty), then season to taste with pepper

Remove the bay leaves and stir in the butter

Make the spaghetti pie

Preheat the oven to 350 F

In a large bowl, mix together the spaghetti, eggs, Parmesan, 1 cup of the mozzarella and the tomato paste

Grease a 9- or 10-inch deep-dish pie pan with the olive oil

Spread half the spaghetti sauce in the bottom of the pan

Top with the noodle mixture and press to make the noodles even

Top with the remaining sauce and sprinkle the remaining 1/2 cup mozzarella on top

Bake until the top is golden and the pie is warmed through

Let sit at room temperature for 10 minutes, then slice like a pie with a sharp knife