used as a substitute for crushed tomatoes. Be sure to crush the whole tomatoes with your hands or use an immersion blender or regular blender to break them down first.
Make-Ahead, Freezing, and Reheating Tips
Make ahead: The bolognese sauce and béchamel can be made up to two days ahead. Refrigerate in separate airtight containers, placing a sheet of plastic wrap or parchment paper directly against the surface of the béchamel to prevent a skin from forming before sealing the container. Gently reheat each sauce until warmed
