Heat oil in a frying pan over medium heat. Add onion, garlic, carrot, celery, speck and 1/2 tsp salt. Cook for 15 minutes until vegetables caramelise. Add beef, pork and remaining salt. Cook for 5 minutes, stirring to colour mince. Add red wine, bring to boil then simmer until reduced by half. Add tomatoes and simmer for about 1 hour, adding stock as necessary. Add thyme; check seasoning.
For the pasta, keep back a tbsp flour then sift remaining flour with salt into a bowl. Form a well in the centre, add eggs, yolks and oil. Gently beat with a fork. Allow flour to incorporate into egg mix, then use your hands to bring dough together. Place on a lightly floured surface and slowly knead for about 5 minutes, until dough becomes soft and smooth, but not too dry. Divide into four pieces. Rest somewhere cool, covered with a tea towel, for 30 minutes.
On a clean surface, shape a piece of dough into a rectangle and roll out. Keep rolling, flipping over, sprinkling with flour (if needed) to get it as thin as possible without becoming unmanageable. A long, rectangular shape, 1-2mm thick, is ideal.
Lightly dust both sides, then loosely roll up dough from the narrow end. Cut into strips. Unwind coils and drape over a rod to dry. Repeat with remaining dough.
Cook in boiling, salted water until al dente, about 5 minutes. Drain and serve in bowls with Wagyu sauce and grated parmesan.