Bring a large pot of water to boil for pasta.
In the skillet heat the olive oil, 2 turns of the pan, over medium to medium-high heat. Add the ground veal and lightly brown and crumble, then add the chopped carrot, shallots
, garlic, and sage
and season with salt and a little pepper and cook to soften carrots
, about 5 minutes, stirring frequently, add the wine
and turn the heat down a bit to simmer
Meanwhile, drop the pasta
in salted water and undercook by 2 minutes from package cooking directions.
In a saucepot over medium to medium-high heat, add butter
, whisk in the flour for 1 minute then whisk
in the milk
, bring to a bubble and season with more salt than pepper and a few grates of nutmeg
. When the sauce
has thickened enough to coat the back of a spoon taste and adjust nutmeg and pepper to your liking.
Add the spinach to the veal until it is wilted and incorporate, then stir together the pasta, veal mixture, and sauce. Pour the mixture into a casserole
and top with the cheeses. Cool, cover and store for a make-ahead meal.
Preheat the oven to 375 degrees F.
Place the casserole on a baking sheet to catch the drips and bake in a hot oven until brown and bubbly, 35 to 45 minutes if reheating, 15 to 20 minutes, if not.