Heat a large stockpot over low-medium heat. Add olive oil, onions, carrots, celery, and ground beef.
Use a wooden spoon or spatula to break up the beef. Add the oregano, nutmeg, salt, and pepper. Just before the beef browns completely, add the garlic.
Continue to cook until the vegetables soften and beef is browned.
After the beef is cooked through (drain the grease if desired), pour in the beef broth or wine. Use the wooden spoon to scrape any bits off the bottom of the pan.
Add the crushed tomatoes and tomato paste. Stir to combine. Cover and let simmer for 10 minutes.
After 10 minutes, remove the lid and add the basil and heavy cream. Stir to combine, and cook an additional 10-15 minutes.
Serve over linguine, fettuccine, spaghetti, or other long pasta. Top with freshly grated Parmesan cheese if desired.
The calories listed are an approximation based on the ingredients and a serving size of one (1) cup of beef bolognese. Furthermore, the count does NOT include the pasta noodles and bread shown in the photos. Actual calories will vary.