Bring the veal to room temperature.
Heat a Dutch oven
or large pot over medium-high heat with the EVOO. Pat dry the veal with paper towels, and add to the pot. Caramelize
, brown and crumble the veal. Sprinkle with salt and pepper, the allspice and a few grates of nutmeg. Next add the garlic, carrots
. Cook, partially covered, 8 to 10 minutes, stirring occasionally. Add the tomato paste and stir until fragrant, 1 minute. Add the stock, milk, wine
. Reduce the heat and simmer
at a low bubble for 1 hour, stirring occasionally. Cool and store in the refrigerator for a make-ahead meal.
To serve, heat the ragu
over medium heat while you bring a large pot of water to boil for the pasta. Salt the water and cook the pasta to al dente
, reserving 1 cup of the starchy cooking water before draining. Toss the pasta
with the water and half of the sauce
. Serve in shallow bowls, topped with the remaining ragu. Pass the grated cheese
at the table.