Preheat the oven to 400 degrees F.

Place the broccoli rabe on a large, rimmed baking sheet and toss with the olive oil, salt, and pepper. Roast until the broccoli rabe is roasted and crisp, about 10-15 minutes or until tender-crisp. Remove from the oven.

Meanwhile, make the sauce. In a heavy-bottomed pot, cook the pancetta over medium heat, stirring until lightly browned, about 5 minutes. Add the onion, garlic, and red pepper. Cook, stirring until the veggies are softened, about 5 minutes. Push the veggies off to the side of the pan and increase the heat to medium-high. Add 1 tablespoon of olive oil to the center of the pan and crumble in the ground sausage. Cook without stirring for 3 minutes and then begin breaking up the meat. Continue to cook, stirring occasionally, until well browned, about 5 minutes. Add the oregano, basil, and thyme. Cook another minute or so.

Add the tomatoes, sun-dried tomatoes, milk, wine, bay leaves, and a good pinch of salt and pepper to the pot. Cook the sauce over medium heat, stirring occasionally, until thickened, about 30 minutes. Discard the bay leaves, taste to season with salt and pepper. Remove from the heat.

Bring a large pot of salted water to a boil. Boil the pasta until al dente, drain and toss with the tomato sauce and roasted broccoli rabe. Transfer the pasta to a 9x13 inch baking dish. Top with Gorgonzola and mozzarella cheese.

Bake for 25-30 minutes or until the cheese is melted and gooey. Remove and let sit 5 minutes. Serve.