[section]Ragù

Purée onions, fennel, celery, and garlic to a coarse paste.

Coat a wide, deep pan with olive oil, add the pureed veggies, season with salt, and bring to medium-high heat. Cook the veggies for about 30 minutes, until all the liquid has evaporated. Stir occasionally.

After a brown residue has formed, add the tomato paste, stirring to combine. Let it brown a little, and continue stirring for 2 to 3 minutes.

Add the wine, stir to combine, and scrape up any remaining brown bits

Add both the sweet and the spicy sausage. Using a spoon to break it up, cook until the meat is brown, 10 to 15 minutes.

Add enough water to the pan to cover the meat by about ½ inch. Stir to combine well.

Add the bay leaves and the thyme bundle. Season with salt. Bring the sauce to a boil and reduce to a simmer. Continue cooking for 3 hours, tasting, seasoning and adding more water as needed.

[section]Cheese Sauce

In a saucepan, melt the butter and whisk in the flour. Cook for 3 to 4 minutes

Whisk in milk and bring the mix to a boil. Reduce to a simmer and cook for 8 to 10 minutes.

Whisk in cheese. Season with salt.

[section]To Assemble:

Turn on the broiler.

Empty the bag of CHEETOS^® Crunchy Cheese into an ovenproof dish large enough to accommodate the entire bag of CHEETOS^® Crunchy Cheese in an even layer.

Spoon a thick layer of the sausage ragù over the CHEETOS^® Crunchy Cheese. Ladle the cheese sauce over the ragù. Place the dish in the broiler until the cheese starts to brown on top.

Top with the lettuce, tomatoes, jalapeños, sour cream, scallions, and CHEETOS^® Crunchy FLAMIN' HOT^®.