In a food processor, finely chop carrots, celery and onion all separately. Ideally all vegetables should be ground to the smallest size possible; this is not a chunky sauce. In a large, deep pan, cook ground bacon, onion and butter on medium for 7-10 minutes, or until onion is well cooked and soft. Add minced carrot and celery.

Let cook on medium-low heat for 20-30 minutes, allowing for all ingredients to come together. Judge the texture; all ingredients must become very soft and almost mushy. Stir occasionally so that bacon and onion does not brown/burn. Add a pinch of salt and pepper.

If in Italy, have your local butcher combine and grind the three main meats (pork, chuck and veal) together, they will be happy to. Otherwise, grind and combine all three meats together with a meat grinder 3 times. This is key for the dish, allowing for the flavors and texture of the meat to come together.

While the vegetables and bacon are still cooking-
In a larger, deeper skillet, add 1 tablespoon of olive oil and cook the combined meats thoroughly on Medium-High. Constantly stirring and breaking up the meats.

Once cooked through, drain the meat in a colander to remove all excess fat and liquid from the dish. Place meat back into same skillet on high heat, add white wine. Cook until wine completely evaporates. Continue stirring so that the flavor of the wine is absorbed into all the meat.

Once wine has evaporated, add beef broth and tomato paste on Medium-High. Stir and break up all clumps of tomato paste. Add salt, pepper, oregano. Grate about 1/8 of a teaspoon of fresh whole nutmeg. Stir to mix all ingredients. Slowly add the vegetables and bacon from other pan. Work mixture into the meat sauce.

Bring to a slight boil/bubble and turn the heat to Low. Let cook for 45 minutes- 1 hour uncovered. After cooking, turn heat off and let the sauce sit while you boil the water for the pasta.

Once the water comes to a boil, add salt…not before the water boils and BEFORE you add the pasta. About 4-5 minutes before your pasta is ready, add the desired amount of cream to the sauce and turn heat on medium-low to warm the cream into the sauce. Do not let the sauce boil, just warm.

Once the pasta is done, drain, place in/on serving dish and then top with the sauce, sprinkle with parmesan cheese(I prefer Parmigiano Reggiano) and serve immediately.

*Not sirloin or alternative, this dish needs the sweetness and fat of the ground chuck.