For the cabbage and tomato layer:
2 tablespoons olive oil
1 extra-large or 2 medium sweet onions, peeled and cut into 1/4-inch pieces (about 2 cups)
1 (4.5-ounce) tube double-concentrate tomato paste
4 cloves garlic, peeled and grated, any green centers discarded
2 (28.5-ounce) cans chopped tomatoes, San Marzano preferred
1/2 cup dark brown sugar
3 tablespoons cider vinegar
Juice of 1 large lemon
1 teaspoon kosher salt
1 teaspoon freshly ground white pepper
2 fresh bay leaves
2 cinnamon sticks
6 to 8 scrapes nutmeg (see Recipe Notes)
1 large or 2 small heads (2 pounds) Savoy or green cabbage, shredded (1/4- to 1/2-inch wide shreds)
6 carrots (about 1 pound) peeled, trimmed, and cut into 1/4-inch rounds

For the meat layer:
1 1/2 pounds ground chuck, 85/15 percent fat preferred
1 1/2 pounds ground veal

For the farro layer:
2 tablespoons olive oil
1/2 medium onion, peeled and cut into 1/4-inch pieces
1 1/2 cups farro
4 cups low-sodium beef or chicken stock
Leaves of 6 sprigs fresh thyme, roughly chopped (see Recipe Notes)
1 large bunch fresh dill, stems and fronds, roughly chopped