Pasta alla Genovese al forno

For 3 large dishes (this served 18!), cook 2 kilos each of sliced onions, sliced carrots and large chunks of veal for app. 3 hours. Add white wine and broth as necessary.
Remove the meat and shred it, coarsely puree the onion/carrot mix and return the shredded meat. Mix.
In the meantime, prepare walnut sized meatballs using ground beef, grated parmesan, parsley, breadcrumbs and an egg. Roll them in flour than cook in butter.
Cook the paste al dente (or slightly under cooked), mix with the sauce. Spread a first layer in a buttered oven-safe dish. Add a layer of meatballs, cooking mozzarella cut into small dice, and green peas (just blanched). Cover with a second layer of pasta and then grated parmesan and cook in the oven at 190 C for app. 30 minutes until the crust is nice and brown.