Melt 1 tbsp unsalted butter and a dizzle of olive oil in a large deep-sided pan over medium heat. Add 1 medium onion finely chopped, 1 stalk celery, chopped, 1 small carrot, chopped, and 1/4 lb bacon cut into lardons. Cook until the onions are golden and soft, about 5-6 minutes.
Add 1 lb lean ground beef, break up with a spoon and cook until the beef is no longer pink. Stir often to prevent sticking.
Add kosher salt and fresh ground black pepper, 1 pinch ground nutmeg, 1-2 tsp dried oregano and 4 tbsp tomato paste. Stir to combine.
Increase heat to medium-high and add 1/2 cup white wine. Bring to boil stirring constantly. Cook until the wine has almost evaporated, about 6-8 minutes.
Add 1 cup beef stock stir to combine, reduce heat to a simmer and cook for an hour or more until the beef stock has been almost completely reduced.
A few minutes before serving, add 1/4 cup heavy (whipping) cream and stir to combine.
Serve over hot freshly cooked pasta of your choice.
