Ragout:
Finely dice the vegetables and sauté them in a pan with a little oil and the small bunch of herbs; allow to cool.
After removing the skins from the sausages, brown them with the two meats in a non-stick frying pan and allow to cool.
Pour the wine into a small saucepan, reduce by half to remove the alcohol and allow to cool.
Combine the vegetables with the meat, wine, rehydrated and chopped mushrooms and tomatoes, season with salt, pepper and nutmeg.

Place ingredients in a vacuum bag, seal and submerge pouch completely into the fusionchef sous vide water bath and cook at 64 °C for 3 hours.

Pasta:
Work the two flours together with the eggs, adding chopped parsley with a little water, to form a smooth and uniform dough, wrap in cling film and leave to rest for at least an hour.

Roll out the dough to a thickness of approximately 3 mm. Cook it in salted water, toss it in the pan with the meat sauce and serve it with the shelled broad beans.