For the ragu, in a large skillet or Dutch oven, heat the EVOO, two turns of the pan, over medium. When it ripples, melt in the butter. Add the onion, carrot, celery and garlic; partially cover and cook, stirring occasionally, until softened, 7 to 8 minutes. Add the meat, sage, rosemary, bay leaf and cloves; season with salt and pepper. Cook, breaking the meat into small pieces, until browned, 10 to 12 minutes. Add the tomato paste and stir 1 minute. Add the wine and cook, stirring often, until absorbed, 2 to 3 minutes. Add the stock, reduce heat to low, and simmer, stirring occasionally, until sauce thickens and flavors meld, about 30 minutes. Discard the bay leaf.
For the besciamella, in a saucepan, melt the butter over medium. Add the flour and whisk 1 minute to blend. Whisk in the milk and season with salt, pepper and a little nutmeg. Cook the sauce until thick enough to coat the back of a spoon, whisking occasionally, 7 to 8 minutes.
Preheat the oven to 375 degrees . Coat the bottom of a 3-qt. lasagna dish or two 8-by- 8-inch baking dishes with a thin layer of besciamella, then cover with pasta sheets. Top with a thin layer of besciamella, then ragu and sprinkle with cheese. Repeat the layering to the top of the dish, ending with besciamella and cheese.
Bake until browned and bubbling, 30 to 35 minutes. Top with chopped parsley. Let stand 20 minutes before cutting.