Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain, separate shells, and set aside.

Preheat oven to 500°F (260°C). Combine veal, carrots, celery, chopped half onion, and spinach in a baking dish. Stir well. Stir in 1 1/4 teaspoons salt, 1 1/4 teaspoons pepper, 2 tablespoons olive oil, and white wine. Place in oven and roast until veal is brown and vegetables are soft, stirring frequently (30–40 minutes). If meat begins to smoke, reduce heat to 400°F (200°C).

Let meat mixture cool for 15 minutes, then process in a food processor until finely chopped. Return to pan and stir in cream, Roma tomatoes, Parmesan, Italian seasoning, and 2 tablespoons chopped fresh basil. Bake for 20 minutes more. Remove from oven and let cool.

Prepare the tomato sauce. Puree canned tomatoes with their juice in a food processor until smooth. Heat olive oil in a large skillet over medium heat. Sauté garlic and onion until soft. Stir in pureed tomato, salt, and pepper. Cook 5 to 10 minutes, or until no longer watery. Add chopped basil and cook 1 more minute.