Baked Spaghetti

2 T. olive oil
4 large garlic cloves, minced
2 large yellow onions, chopped
1-1/2 t. salt, divided
1 28-oz. can crushed tomatoes
1 16-oz. can tomato sauce
2 T. balsamic vinegar or dry red wine
2 T. sugar
1 T. garlic powder
1 T. dried basil
1 T. dried tarragon
1 t. red pepper flakes, or more to taste
16 oz. angel hair pasta
Mozzarella cheese as needed

Heat a 12" cast iron skillet over medium heat. Add the oil, garlic, onions, and 1/4 t. of the salt, and cook, stirring a few times, until the onions are softened, 8-10 minutes.

In a Dutch oven, combine the tomatoes, tomato sauce, vinegar, sugar, garlic powder, basil, tarragon, red pepper, and remaining 1-1/4 t. salt. Simmer over medium to medium-low heat for 10-15 minutes, then stir in the onions. Wipe our the skillet and set aside.

Preheat the oven to 350 degrees. Put a large pot of water on to boil.

Cook the pasta according to package directions. Drain and pour the pasta into the skillet used to cook the onions. Pour the spaghetti sauce over the pasta. Shred as much mozzarella cheese as you like over the top, covering the sauce. Bake until the cheese is melted and starts to brown, 15-20 minutes.

Serves 6.

Adapted from Lodge Cast Iron Nation cookbook, p. 34.