Beat the eggs, then add the water, salt, nutmeg, and olive oil. Mix well. Add the sifted flour and whisk until the batter is smooth and free of lumps. Refrigerate the batter. In a saucepan, add the chopped celery, carrot, and onion with olive oil and sauté. Add the sausage and brown it, then add the ground beef and cook until well browned. Deglaze with the white wine. Once the wine has reduced and lost its acidity, add the rosemary and sage.

Add enough vegetable broth to cover the meat by about 1/2 inch.

Simmer partially covered for 1 1/2 hours, adding more broth if needed. Season with salt and pepper at the end.

Bring a pot of water to a boil, add salt, and use a spätzle maker to drop the batter into the water.

As the spätzle float to the surface, remove them with a slotted spoon and place them on a plate. Add the ragù and top with Parmesan cheese.