2 tablespoons EVOO
8 ounces sweet Italian sausage meat with fennel
12 ounces ground veal
About 2 tablespoons fresh sage leaves, thinly sliced
2 to 3 cloves garlic, finely chopped
1 onion, finely chopped
Salt and freshly ground black pepper
One 10- to 12-ounce package chopped frozen organic spinach, defrosted and wrung dry in kitchen towel
1/3 cup dry white wine
3 tablespoons butter
3 tablespoons all-purpose flour
3 cups whole milk
Freshly grated nutmeg
2 egg yolks, lightly beaten
1 1/2 cups grated fontina cheese, such as Fontina Val d'Aosta
1 cup freshly grated Parmigiano-Reggiano
12 cannelloni dried pasta or 18 large pasta shells
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