1. Heat the oil in a skillet and add the garlic and pepper. Add chilli flakes and cook for a minute. Add the canned tomatoes and simmer for two hours. Add 1 bunch of basil during the last 30 minutes to bring it to a boil.
2. The ground beef is cooked in a separate pan. Cook through browned meat and add to tomato sauce.
3. Cook the noodles in boiling water for 4 minutes (intentionally undercooked). Add the cooked spaghetti noodles to the tomatoes and the meat sauce with 1/2 of the chopped mozzarella.
4. Spread the spaghetti on a tray. The spaghetti should be about 1 inch thick. Sprinkle the remaining 1/2 of the sliced mozzarella over the spaghetti. Chilled spaghetti in the fridge overnight.
5. Take the chilled spaghetti out of the refrigerator and cut into “patties”, which are divided into square pieces, which should fit into square sour buns.
6. Spaghetti patties are placed on a tray and 1 additional piece of mozzarella cheese is placed on each side. Everything is sandwiched between two pieces of fresh sourdough.
7. Add garlic oil to a skillet over medium heat. Brown on both sides of the spaghetti sandwich.
8. Finish the spaghetti in a 450 forF oven for about 6-8 minutes. Make sure the spaghetti is hot before serving.