Heat a heavy pot over medium-high heat with EVOO, 2 turns of the pan. Add lamb and brown the meat, season with cloves, salt and pepper. When lamb is brown, add carrot, onions, garlic and rosemary. Cook 7-8 minutes to soften vegetables. Stir in tomato paste 1 minute, stir in wine a minute more, then add tomatoes and crush them with wooden spoon or potato masher. Thicken sauce a couple of minutes then stir in milk. Let simmer to thicken.
Bring a pot of water to a boil for pasta. Add salt then cook pasta to al dente. Drain and toss pasta with Ragu. Serve in shallow bowls topped with cheese to mix in as you eat. Garnish with parsley and mint.