• In a large heavy bottomed saucepan over medium heat, melt your butter and oil. Put in your onions and cook for a couple of minutes or so until translucent.
• Add in your fennel, carrots, celery, and garlic. Cook for a couple more minutes until tender.
• Add in your ground beef, parsley and add about 1-2 tsp of kosher salt and a bit of pepper. Cook until mostly browned.
• Add in your cream and let reduce a little into the meat and vegetable mixture. At this point, using a microplane, grate in your nutmeg.
• Add in your white wine. Again let this cook down a little and reduce.
• Add in your tomatoes. Make sure to puree them a little in your food processor, or break them up with a potato masher or your hands.
• Put the pot, partially covered on a low heat and allow to just barely simmer for 3 hours. Checking periodically and adding a bit of water (1/2 cup at a time approx), if it gets too thick.
• When finished the fat will have seperated from the suace. Stir and add salt and pepper to taste.

For the Fresh Pasta

• On a clean surface put your flour and make a little well in the middle.
• In a seperate bowl, whisk together your eggs.
• Add your eggs to the well and gradually mix in a bit of flour at a time from the edges. Only mix in enough flour to make a nice dough (not too dry). It will eventually come together just keep working it, and then knead it well until smooth.
• Wrap the pasta well in cling wrap and put in the fridge and let rest for 1 hour.
• Using a pasta machine - work with a bit of the dough at a time, keeping the rest covered. Roll the dough into a rectagular shape.
• Feed the dough through the machine on the widest setting (1). Keep feeding the dough through moving up a notch to a thinner setting each time, until you reach desired consistency. Try to get as thin as you can. If you are using a rolling pin - roll until thin in a large rectangular shape.
• Cut the dough in halve lengthwise and loosely fold over dusting well with flour as you go. Cut the folded over dough into wider strips (think a bit fatter than fettucine noodles.
• Bring a large pot of water to a boil and salt heavily. Cook the noodles for a couple minutes and then finish them in the sauce, loosening the sauce with a bit of pasta water if need be.
• Serve with grated parmesan, fresh parsley and a drizzle of olive oil if you like. We also garnished ours with a bit of the reserved fennel fronds.