Tender thin pancakes rolled around a rich and creamy veal ragù, layered with tomato sauce, and baked until bubbling and browned.
In a Dutch oven, heat olive oil over medium-high heat until shimmering. Add onion, carrot, and garlic and cook, stirring frequently, until softened and beginning to turn golden, about 6 minutes. Add rosemary and half of veal and cook, stirring and scraping the bottom of the pot frequently, until well browned, 8 to 10 minutes; make sure to break up veal into tiny bits as you go. Season with salt and pepper.
In a small saucepan, melt butter over medium-high heat . Add flour and whisk to form a paste. Continue to cook, stirring, until raw flour scent is gone, about 1 minute. Whisking constantly, add milk in a thin, steady stream, or in increments of a couple of tablespoons at a time, whisking thoroughly and getting into all corners of the pan to maintain a homogeneous texture. Sauce will initially become very thick, then get very thin once all the milk is added.
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