Fill stock pot (12 or 16 qt) with water. Bring it to a boil over high heat. Leave pot uncovered. Add olive oil and salt.

As water boils, add the 1 lb. of spaghetti pasta for 8 minutes. Drain and rinse over cold water.

In stockpot, Cook ground pork for 10 minutes over medium to high heat.

Pour in both 8 oz. Newman's own sauce. mix well.

Mix in sour cream, whole milk, sharp cheddar, brown sugar, salt, and pepper.

Mix in cooked pasta noodles.

Pour spaghetti on a large oblong baking dish.

In medium sauce pan, melt butter over low to medium heat.

Mix in all purpose flour. Stir until texture start to thicken.

Pour in half and half and whole milk while continuously stirring with wooden spoon. Turn off heat after sauce coats the back of the spoon.

Stir in Parmesan, salt and pepper.

Pour over spaghetti and spread it evenly using a spatula.

Preheat oven at 325 degree f (163 celsius).

In small saute pan, melt unsalted butter.

Mix in breadcrumbs until its lightly brown. Remove from heat.

In medium bowl, mix parmesan and breadcrumbs together thoroughly.

Sprinkle on top of bechamel sauce and place in the oven for 20 minutes or till top surface is golden brown.

Let it sit for 5 minutes after baking.

Serve and Enjoy the creamy goodness!