• Gather all your ingredients so that you have things close at hand to use.

Prepare the Ingredients

• Using a knife and cutting board, mince 3 cloves garlic. With a handheld grater or food processor, shred 1/2 cup sweet onion, 1/2 cup carrots (peeled), and 1/2 cup celery. Set aside until ready to use.

Make the Ragu Sauce

• In a large Dutch oven, brown 8 oz. ground Italian sausage and 16 oz. ground venison or lean ground beef. Cook until browned. Place meat in a bowl and set aside.
• In Dutch oven, heat 1 tablespoon Extra virgin olive oil and 3 tablespoons butter and add the minced garlic and shredded onion. Cook over medium heat until tender. Add shredded carrots and celery. Cook for an additional two minutes, stirring well. Finally, add 2 tablespoons tomato paste and stir-fry for five minutes.
• On high heat, add the meat to the vegetable mixture and pour in 1 cup dry red wine, stirring frequently for a couple of minutes. Season with 1/2 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Lower heat to simmer and cover the pot with a lid. Simmer for at least 3 hours, stirring occasionally.

  (You want the Bolognese sauce to simmer gently during this cooking time. Add beef stock only if necessary.)
• After at least three hours, when the sauce is well done, pour 1 cup whole milk (warmed) over the sauce and stir well. Cook for an additional 40 minutes, stirring occasionally.

Prepare The Pasta

• While the sauce is simmering, prepare the fresh pasta.
• In a large stainless steel bowl or floured work surface, stir together 1 1/2 cups Italian 00 flour, 1/2 cup Semolina flour, and 1/2 teaspoons kosher salt. Create a well in the center and add 3 large eggs and 1 tablespoons Extra Virgin olive oil. Gradually mix the egg mixture into the flour using a fork or your fingers, eventually bringing the ingredients together to form a firm dough.
• Transfer the dough to a flat surface and knead the dough until it's smooth, 2-3 minutes. Try to refrain from adding extra flour when kneading as this will give your pasta a floury taste. Dribble a little olive oil over the dough and place in a plastic bag. Allow to rest for 30 minutes.
• Divide the pasta in half, returning the extra dough to the bag until ready to use. Flatten one piece of dough with a rolling pin to match the size of your pasta roller. Feed the dough through the machine, using the first setting of your machine (I use a KitchenAid Pasta Roller and mine is 2).

  Pass the pasta through once, and then fold it into thirds and pass it through again. After that, continue feeding the pasta sheet through the machine at each level (3, 4, 5...) until you reach the desired thickness. (For this recipe I like to roll to a 4 or 5.)
• When you have the pasta dough to the desired thickness, lay strips of pasta onto a floured surface. Using a pastry wheel or knife cut 1/2" ribbons that are 12-16" long. Allow the pasta to dry flat, without touching until ready to use.
• Once the Ragu sauce has finished cooking, heat 4 quarts water and 1 tablespoon kosher salt in a large pot. Cook the pasta in boiling salted water until al dente or firm to the bite 2-4 minutes, depending on the thickness of your pasta.

  (Fresh homemade pasta doesn't require as much cooking time as store bought pasta.)

Finishing Touches

• Stir 1/4 teaspoon freshly ground nutmeg into the sauce. Season with more salt and pepper as desired. (May drain excess fat from the dish, if necessary.)
• Drain pasta and carefully fold into the meat sauce. If necessary, add more pasta water to make a nice sauce.
• Place in a large serving dish. Sprinkle with Freshly Grated Parmesan and Parsley. Serves 4-6.