Rigatoni Al Forno with Sausage Polpette - San Remo

Name: Rigatoni Al Forno with Sausage Polpette - San Remo
Total time: 165 min
Ingredients: 500g San Remo Rigatoni; Small handful of freshly grated Parmigiano or pecorino cheese; 100g dry mozzarella (scamorza), sliced; Fresh basil leaves (for garnish); 600g pork & fennel sausages; 2 tbsp extra virgin olive oil; 2 garlic cloves, bashed with the back of a knife; 200ml red wine; 3x 400g cans chopped tomatoes; 1/4 red capsicum (seeds removed); A few celery leaves; Handful of flat-leaf parsley or basil leaves; Salt and pepper (to taste); 60g butter; 1/4 cup (35g) plain flour; 2 cups (500ml) milk; Freshly grated nutmeg

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- For the Sauce: Remove the sausages from their casings and roll the meat into small balls (polpette). - Heat olive oil in a frypan over medium-high heat.

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Ingredients

500g San Remo Rigatoni
Small handful of freshly grated Parmigiano or pecorino cheese
100g dry mozzarella (scamorza), sliced
Fresh basil leaves (for garnish)
600g pork & fennel sausages
2 tbsp extra virgin olive oil
2 garlic cloves, bashed with the back of a knife
200ml red wine
3x 400g cans chopped tomatoes
1/4 red capsicum (seeds removed)
A few celery leaves
Handful of flat-leaf parsley or basil leaves
Salt and pepper (to taste)
60g butter
1/4 cup (35g) plain flour
2 cups (500ml) milk
Freshly grated nutmeg

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