Rigatoni Al Forno with Sausage Polpette - San Remo

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