2 bundles farm spinach, trimmed, washed and dried, chopped
2 tablespoons extra-virgin olive oil
1 pound ground veal
1 small carrot, peeled and finely chopped
2 large shallots or 1 medium onion, finely chopped
3 to 4 large cloves garlic, finely chopped
2 tablespoons very thinly sliced fresh sage (a small handful of leaves)
Freshly ground black pepper
1 cup dry white wine or chicken stock-in-a-box
1 pound ziti, whole wheat pasta or whole grain ziti
4 tablespoons butter
3 rounded tablespoons flour
2 1/2 cups milk
Freshly grated nutmeg, to your taste
About 1 1/2 cups grated Italian fontina (recommended: Fontina Val D'Aosta or 6 ounces Gruyere cheese)
About 3/4 cup grated Parmigiano-Reggiano
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