Beef & Pork Ragù with Fresh Whole-Wheat Taglierini

To prepare ragù: Heat oil in a large pot over medium-high heat. Add carrots and onions and cook, stirring frequently, until the onions begin to brown, 8 to 10 minutes.

Add beef, pork and rosemary. Cook, breaking up the meat with a wooden spoon, until it is browned, about 10 minutes. Season with 1 1/2 teaspoons salt and pepper. Add wine and cook until it's mostly evaporated, about 5 minutes. Add tomatoes and tomato paste. Bring to a simmer. Reduce heat to low, partially cover and cook for 3 hours. Stir occasionally to break up the tomatoes and ensure that the ragù doesn't stick to the bottom of the pot. (Makes about 10 cups.)

Meanwhile, prepare pasta: Mound flour in the center of a clean work surface and add salt. Make a well in the middle of the mound and crack eggs into it. Beat the eggs with a fork, gradually mixing them with the flour. When just over half the flour is incorporated, flour your hands and knead and fold in the rest. When all the flour is mixed in, continue kneading the dough until it's shiny and elastic, about 20 minutes. (Alternatively, combine flour and salt in a stand mixer fitted with the flat beater. Mix on medium-low speed, adding eggs one at a time and waiting until it's incorporated before adding the next one. Replace the flat beater with the dough hook. Mix on medium-low for 2 minutes. Transfer the dough to a clean work surface and knead into a ball. Return the dough to the mixer and knead until shiny and elastic, about 5 minutes.)

Form the dough into a ball, wrap in plastic and let rest at room temperature for 30 minutes.

Place the dough on a lightly floured surface, flatten slightly and cut into quarters. Rewrap three of the quarters separately and, working with one quarter at a time, shape it into a rough rectangle. With the sheet roller of a pasta machine on the widest setting, feed the dough in, short-end first. Fold the dough in thirds like a letter, lightly flour it and roll two more times.

Decrease the roller width by one setting and roll the dough again. Continue decreasing the roller width and passing the dough through on each setting. Flour the dough if it begins to stick. If the sheet gets too long to work with, cut it in half and work with one half at a time, rolling to the third-thickest setting.

Cut the pasta sheet in half crosswise and guide it through the thinner pasta cutter, catching the cut noodles below. Lightly flour the noodles, spin them into a bundle and rest them on a floured baking sheet. Repeat with the remaining dough quarters.

Right before serving, bring a large pot of water to a boil. Cook half the pasta for 2 minutes. Use tongs or a small strainer to transfer it to a large bowl. Repeat with the remaining pasta.

Add 5 cups ragù to the pasta and toss gently to coat. Serve with Grana Padano, if desired.