Ingredients

1 1/2 tablespoons extra-virgin olive oil

1/2 lb sweet Italian sausage meat (remove casings if in links)

1 medium onion, finely chopped

1 Turkish or 1/2 California bay leaf

1 carrot, finely chopped

1 celery rib, finely chopped

1/4 teaspoon salt

1 tablespoon tomato paste

1/2 cup dry red wine

1 (14- to 15-oz) can whole tomatoes in juice, forced with juices through a food mill (1 1/2 cups)

Pinch of sugar

For pasta

• 3/4 lb ziti

For chard in béchamel sauce

• 1 lb green Swiss chard, stems and center ribs discarded and leaves coarsely chopped (4 cups)
• 1 1/2 tablespoons unsalted butter
• 2 garlic cloves, minced
• 1 tablespoon all-purpose flour
• 1 cup whole milk
• 1/4 teaspoon salt
• 1/8 teaspoon white pepper
• 1/8 teaspoon freshly grated nutmeg
• 1 oz finely grated Parmigiano-Reggiano (1/2 cup)
• 4 oz fresh mozzarella (not unsalted), cut into 1/2-inch cubes (scant 1cup)

• Special equipment: a 2-qt soufflé dish; parchment paper; a 6- to 8-qt wide pot

Description

Inspired By Big Night Set In New Jersey In The 1950s, This 1996 Film Revolves Around The Conflict Between Two Immigrant Brothers Who Decide To...

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