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1
In a Dutch oven, over medium-low heat, melt 2 tbs butter with the olive oil. Add the pancetta and saute until just starting to crisp, about 3 minutes. Add the onion, carrot, and celery and saute until aromatic and very lightly golden, 8 to 10 minutes. Add the ground beef, pork, and veal, stir to break up, season with salt and pepper, and add a generous pinch of nutmeg. Increase the heat to medium and saute until the meat is lightly browned. Add the wine and simmer until it is almost evaporated.
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2
Add the stock and cook until reduced by half. Add the tomatoes, sage, and bay leaf. Reduce the heat to low, cover and simmer, stirring occasionally, about 1 1/2 hours. If the sauce seems thin, cook it, uncovered, until thick and fragrant, about 10 minutes. Skim the surface of excess fat. Add the cream and demi-glace. Taste and adjust the seasonings with salt and pepper. Remove the bay leaf and discard.
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3
Bring a large pot of water to boil over high heat. Generously salt the water, add the pasta and cook until al dente . Drain and transfer the pasta to a warmed large, shallow bowl. Add the remaining 2 tbs butter and 2 tbs of cheese. Toss until the butter melts. Add the sauce and toss gently. Serve immediately. Pass the remaining cheese.
