1. Preheat oven to 190°C (375°F)

2. In a large skillet over medium heat, melt butter and sauté onion and mushrooms until golden and tender, about 8–10 minutes

3. In a separate pan, brown bologna sausage slices on both sides, about 3 minutes per side

4. In a 23x33cm (9x13 inch) baking dish, arrange a layer of cooked sausage, followed by mushroom mixture and tomato slices

5. In a bowl, whisk together heavy cream, tomato puree, Dijon mustard, beef stock, sambal oelek, and minced garlic until smooth

6. Pour the cream mixture evenly over the layers

7. Sprinkle grated cheddar cheese over the top

8. Bake for 25 minutes, or until the top is golden brown and the sauce is bubbling at the edges

9. Let stand 5 minutes before serving

10. Serve with buttered boiled potatoes and steamed broccoli, garnished with fresh thyme