1. Preheat oven to 325 degrees.
2. Brown steak in large hot skillet coated with olive oil. Remove steak to a lasagna pan.
3. Add garlic and red pepper flakes to skillet and lower the heat. When garlic reaches a golden color, add the red wine. Scrape meat particles from the bottom of skillet and then stir in tomato paste. Add tomatoes and enough sugar to remove acidity in the tomato sauce, taking care not to over sweeten. Add the salt and basil and cook over a medium flame until thick. Adjust seasonings.
4. Pour tomato sauce over meat. Sprinkle with oregano and cover with foil, securing the edges so the steam will not escape. Bake for 2 hours.
Cook Spaghetti and drain and serve with Steak Pizzaola.