Add the beef and pork mince and chopped oregano. Season and add nutmeg. Brown the meat, breaking it up with a wooden spoon until the meat has lost its raw colour.
Pour in the red wine and half of the stock and bring to the boil. Cook, stirring occasionally, until liquid has completely evaporated. Turn the heat down very low. Add the chopped tomatoes and tomato purée and simmer, uncovered, for 3 hours, stirring occasionally. Add more stock if needed. The sauce should be rich and smooth. Toss the sauce with the drained pasta and serve with plenty of freshly grated Parmesan.
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