Ingredients

• For the sauce
• 1/4 Spanish onion, finely chopped
• Olive oil
• 4 cloves garlic
• 3 tablespoons tomato paste
• 3/4 teaspoon dried oregano
• 1 28-ounce can whole peeled San Marzano tomatoes
• Fresh basil
• For the pasta
• 550 grams all-purpose flour
• 5 large eggs
• 2 teaspoons kosher salt
• For the bechamel
• 8 tablespoons unsalted butter
• 63 grams all-purpose flour
• 4 1/2 cups whole milk
• Kosher salt
• Ground white pepper
• Freshly grated nutmeg
• Other
• 1 pound low moisture, full-fat mozzarella
• 1 pound Italian sausage
• Freshly grated Parmesan