Cook the pasta according to the package directions. Drain and rinse the pasta, then return it to the pot. Toss the pasta with a little olive oil and set aside until ready to use.

In a small saucepan over medium-low heat, melt the butter. Cook the butter until frothy and lightly browned. Whisk in the flour to form a roux. Cook the roux until it smells slightly caramelized.

Whisk the wine into the roux until fully integrated. Slowly add the milk, whisking constantly. Increase the heat to medium and cook, stirring occasionally, until the sauce is thick enough to coat the spoon, about 5 minutes.

Add the Beemster to the pot and stir until the cheese melts into the sauce. Stir in 3/4 teaspoons of the salt, the Dijon mustard and the Worcestershire sauce. Cover the sauce and remove from the heat. Set aside until ready to use.

In a large cast iron skillet heat a quarter-sized amount of olive oil over medium heat. Add the ground beef, the remaining salt, fennel seed and red pepper flakes to the pan. Saute until the beef is cooked through, about 5-7 minutes. Spoon off all but 2 tablespoons of the fat from the pan.

Pour the Beemster cheese sauce over the meat and stir in the marinara and the cooked pasta. Turn the heat to low and cook until all components are heated through, about 2 minutes.

Serve immediately topped with Russian kale micro greens.