Changed up a few things. Added a pinch of nutmeg, a bay leaf and 1 C of Parm Regg to the bechamel. The tomato sauce, didn’t use tomato paste but did add a can of Cento crushed tomatoes so 2 cans total. Used a bay leaf, 1 t. Oregano, 1/2 t freeze dried thyme and 1 T of Italian Seasoning. I also drained most of the fat and sautéed 2 small shredded carrots and 1 finely chopped celery rib to the sausage (only used 2/3 lb each of good quality hot and sweet Italian) just before the sausage finished cooking.
