Makes 6 servings
Ingredients
spaghetti noodles
1 lb mozarella cheese
2 – 4 oz parmesan-regiano
1lb medium italian sausage
1/4 cup fresh basil
3 tbsp refined olive oil
Belchamel
1 stick unsalted butter
60g all purpose flour
4 cups whole milk
1/2 tsp fresh ground nutmeg
Sauce
1 white onion
1 tbsp refined olive oil
6 cloves garlic
1 4oz can tomato sauce
1 28oz cans san marzano tomatoes (can substitute crushed tomatoes)
1 tbsp oregano
1 tbsp dried thyme
1 tsp turmeric
1 tsp garlic powder
red pepper flakes to taste
kosher salt and crushed pepper to taste
Procedure
Bring a pot of slated water to a boil; add spaghetti once boiling.
Preheat oven to 350F.
Sauce
Dice white onion and saute with olive oil until translucent.
Add Italian sausage and garlic; cook on medium until browned.
Add tomato sauce and cook for 3-5 min.
Add san marzano tomatoes and crush to desired consistency. Less crushing = more rustic texture.
Add oregano, thyme, turmeric, garlic powder, salt and pepper. Mix well and simmer on low heat for 15 min.
Belchamel
Melt your butter in a saucepan and simmer.
Gradually stir in flour until a nutty roux forms and then gradually and slowly add milk.
Turn down and simmer for a few minutes and allow the sauce to thicken.
Once saucy, add salt, pepper, and nutmeg.
If lumpy, pass through a sieve.
Keep covered and stir frequently until sauce and noodles are done.
In a large cassarole dish, layer in this order: 1/2 noodles, belchamel, 1/2 noodles, sauce/meat, cheese.
Bake for 30 min until cheese is browned/yellowed on top.
Remove from oven, garnish with basil, and let stand for 5 – 10 min.
Buon appetito
