Heat 3-4 Tablespoons of oil in a second large pot over medium-high heat. Add the beef, knorr beef flavor bouillon, and the ground black pepper and cook, stirring to break the meat up, until browned, about 4 minutes.

Add the onions, bell peppers, carrot, garlic, and cook, stirring occasionally, until tender, about 10 minutes. Add the tomato paste and cook stirring, about 2 minutes. Add the hot water, stir and let it reduce.

Once the liquid has reduced, pour the wine into the pot and stir to scrape up any browned bits. Stir in the crushed and diced tomatoes, sugar, and oregano and bring to a boil.

Reduce the heat to simmer and cook, occasionally stirring, until it thickens to desired consistency, about 30 minutes to 45 minutes. Taste for seasoning and adjust if needed. Stir in the chopped basil.

Meanwhile, bring a large pot of water to a boil, add a 1 teaspoon of kosher salt, a splash of oil, and the pasta, and cook for 2 minutes less than the time indicated in the package directions. Strain well.

Preheat the oven to 350 ºF. Cover the bottom of a 13-by-9-by-2-inch pan with a third of the sauce. Add half the pasta and a third of the mozzarella cheese; repeat the layers and add the last of the sauce; reserve the last of the mozzarella cheese. Bake the Easy Baked Spaghetti for 30 minutes.

Top with the remaining mozzarella cheese and continue baking until it melts and the sauce bubbles about 5 more minutes. Let cool in the dish for at least 10 minutes. Garnish with the parsley before cutting into squares. Enjoy!