Making the sauce: Heat the olive oil in a saucepan
on medium heat. Sprinkle the brisket
with salt and pepper, and then toss the cubes in the flour. Sear
in the pan until nicely browned. Add the garlic and onions
and saute for about 5 minutes. Deglaze
with the wine. Add the sausages, tomato puree
, tomato paste, water, marjoram leaves, nutmeg and sugar. Mix and simmer
on low on the stovetop until the meat is tender, 3 to 4 hours. Check the seasoning and add salt and pepper to taste.
Making the pasta: Into a food processor
, add the unbleached flour and eggs
until crumbly. Take the dough
out and place on a floured surface. Knead
the dough until silky, about 5 minutes. Wrap in plastic wrap
and let rest for 30 minutes.
Roll the dough using a pasta machine
and cut using the fettuccine attachment. Place the pasta in a single layer on a lightly floured surface until it's all rolled out. Boil the fettuccine
in salted water until al dente
, about 2 minutes. Drain
Place some pasta onto a plate, ladle on some sauce and enjoy.