Boil the pasta in salty water until it just starts to soften. You want it tougher than you'd want to eat it, but soft enough to bite through. Drain, toss with a little olive oil, and set aside.
Preheat the oven to 375°F and get a 9x13 casserole dish ready.
Heat the olive oil in a large saute pan over medium-high heat. Add the ground venison and brown it well, stirring often. Salt it as it cooks. If you are using uncased sausage, add it now and brown that, too. If you are using cased sausage, slice it into disks and wait to cook it for a moment.
Stir in the chopped onion and cook until it softens, stirring often. Stir in the garlic and cook that for a minute or two, then mix in the tomato paste. Let this cook a few minutes.
Add the oregano, red pepper flakes and wine and stir well. Everything will thicken as the wine and tomato paste mix. Let this cook for a minute or two, then add the crushed tomatoes. Stir this in with the cooked pasta and the the leafy greens and turn off the heat.
Put about half of the mixture into the casserole dish. Dot with about half the ricotta, then sprinkle about half the mozzarella and pecorino over it. Add the rest of the meat mixture, then top with the rest of the cheese. Bake at 375°F for 35 minutes.