-
1
Bring a large pot of water to a boil.
-
2
Meanwhile, heat the EVOO in a large skillet over medium-high heat.
-
3
Brown the sausage and crumble to very small pieces.
-
4
Then add the veal, brown and crumble.
-
5
Add the sage, garlic, onions and some salt and pepper, and cook until tender.
-
6
Separate the spinach with your fingertips and add to the skillet.
-
7
Stir to heat through, then deglaze with the wine and remove from the heat.
-
8
In a saucepot over medium heat, melt the butter, whisk in the flour and bring to a bubble.
-
9
Whisk in the milk and season with salt, pepper and nutmeg to taste.
-
10
Thicken the sauce to coat the back of a spoon.
-
11
Taste to adjust the seasoning and remove a ladle of sauce to combine with the egg yolks to temper them.
-
12
Add the egg yolks to the sauce and stir in half of the fontina cheese and Parmigiano-Reggiano.
-
13
Reduce the heat to low, or cover to keep warm.
-
14
Salt the water, and cook the pasta to a chewy al dente, 6 to 7 minutes.
-
15
Then drain and cool.
-
16
Fill the tubes or shells with the meat filling using small spoon.
-
17
Cover the bottom of the baking dish with one-quarter of the sauce, then arrange the shells and cover with the remaining sauce, then top with the remaining cheese.
-
18
Refrigerate or freeze for a make-ahead meal.
-
19
Bake from room temperature at 375 degrees F until brown and bubbly, 30 to 40 minutes.
