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
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.