For the Sicilian Meat Pasta Pâté, first finely dice the onion and cut or grate the celery and carrot as finely as possible. Finely chop the garlic. Heat some olive oil in a saucepan and very slowly sauté the onions over low heat until they have softened.
Add garlic, celery as well as carrots and sauté as well. Mix in minced meat and break it up with a fork so that there are no more lumps. Roast vigorously. Stir in tomato paste, deglaze with sweet wine and bring to the boil briefly. Chop the tomatoes and stir in together with the juice. Season with salt, pepper and a pinch each of sugar, cloves, nutmeg and cinnamon. Allow to boil down until creamy. Remove from heat.
In the meantime, melt the butter in a saucepan, stir in the flour and briefly sauté until light. Stir constantly. Then pour in hot (!) milk, stir once and heat just until the sauce thickens. Season to taste with salt and pepper.
Cook pasta in salted water according to instructions until al dente and strain. Mix with the finished meat sauce as well as the bechamel sauce and season again. Refrigerate for at least 1-2 hours.
Meanwhile, for the dough, put flour on the work surface, make a hollow and spread the butter over it in the form of small flakes. Salt and quickly mix with a little cold water to form a smooth dough. Shape into a ball, cover with plastic wrap and let rest in a cool place for about 30 minutes.