Gather all ingredients for starting the recipe.
Melt 1/4 cup unsalted butter or 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 a 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 or until the beef stock has been almost completely reduced.
A few minutes before serving, add 1/2 cup heavy (whipping) cream stir to combine.
Serve over hot freshly cooked pasta.
