Fettuccine with Salsiccia and Brisket Sauce

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Sauce:

3 tablespoons extra-virgin olive oil

10 ounces beef brisket, cut into 2-inch cubes

Kosher salt and freshly cracked pepper

1/4 cup unbleached flour

2 cloves garlic, smashed

1 onion, finely diced

1/3 cup dry red wine

3 Italian sausages, cut in half

3 cups canned Italian tomatoes, passed through a food mill

1 tablespoon tomato paste

1 cup water or stock

1 sprig fresh marjoram, leaves only

1/8 teaspoon freshly grated nutmeg

Pinch raw sugar

Egg Pasta:

2 cups unbleached flour, plus more for dusting

4 organic eggs

Salt