Baked Bolognese

Ok, this is another recipe mom and I tried on her last visit only this didn't make the first cut.  The original was made with hamburger and not as much of the bechamel sauce so I put it aside to make again later.  Well, I just made it again only I made a half recipe more of the bechamel and instead of hamburger I used Italian sausage....voila! It was perfect.



The tomato part:
3 Tblsp. olive oil
2 lbs. Italian sausage
4 large cloves garlic, minced
1 large onion, chopped
Couple of dashes red pepper flakes
1 (28 oz.) can whole peeled tomatoes (use the really good Italian brand)
1 tsp. sugar
1 tsp. salt
pepper

Add oil to large skillet over high heat.  Add sausage and saute, breaking up the meat into crumbles as it cooks.  Add garlic, oregano and pepper flakes and cook a couple minutes.  Add tomatoes and add the sugar, salt and pepper.  Simmer for 10 minutes.

For the bechamel sauce:
3/4 c. butter
6 Tblsp. flour
1/2 c. white wine, optional
2 1/4 c. whole milk
dash ground nutmeg or cinnamon (I like the cinnamon)
4 1/2 c. grated three-cheese blend, divided
1 lb. parcooked rigatoni (12 min.)

In a large saucepan melt butter over medium-high heat until bubbling.  Sprinkle with flour, stirring constantly and cook until the mixture begins to thicken.  Gradually whisk in the wine, if using and then gradually whisk in the milk and cinnamon and cook till smooth, thick and creamy.  Combine the meat sauce and pasta and then pour half of the mixture into a 9 x 13 greased pan.  Spoon half of the bechamel sauce over the pasta and sprinkle with half of the cheese.  Add the remainder of the pasta and meat mixture and then the remainder of the sauce and end by sprinkling with the remainder of the cheese.  Bake covered with foil for 25 min. and then uncovered for 15 min. more till browned and bubbly.