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1
In a large skillet, heat olive oil over medium heat.
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2
Add garlic and onion; cook for 3 minutes or until softened.
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3
Stir in carrot and celery; cook, stirring occasionally, for 10 minutes or until vegetables are softened.
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4
Add beef, pork, pancetta, chicken livers and nutmeg; cook, stirring to break up meat, for 10 minutes or until meat is browned.
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5
Stir in red wine.
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6
Bring to a boil; cook for 5 minutes.
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7
Stir together tomato paste and 1/2 cup (125 mL) warm water; stir into meat mixture.
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8
Return to a boil, reduce heat to low and stir in salt and pepper.
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9
Cover and cook for 1 1/2 to 2 hours, stirring occasionally, or until meat is very tender.
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10
If ragu appears too dry as it cooks, add a little more water or wine.
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11
When ragu is almost finished, bring a large pot of water to a boil.
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12
Stir in coarse salt.
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13
Cook pasta until tender but firm; drain and transfer to a warmed serving bowl.
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14
Pour ragu over pasta; toss to coat.
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15
Serve immediately, sprinkled with Parmigiano-Reggiano.
