Heat 1 tablespoon of olive oil in a medium Dutch oven.
Add the shallot and cook, stirring often, for 2-3 minutes.
Add the ground sirloin and cook, crumbling up the meat with the spoon, for 5-7 minutes, or until the meat has lost its pink color.
Add the minced garlic, oregano, and red pepper flakes then cook, stirring often, for 1 minute.
Spoon out any excess grease from the Dutch oven if needed.
Pour 1 cup of red wine into the Dutch oven making sure to scrape up any browned bits from the bottom of the pan.
Add the tomatoes and tomato paste then season with a bit of sea salt and freshly cracked pepper, to taste.
Bring to a boil, lower the heat, and simmer for 10-15 minutes.
Cook your desired pasta in salted water per instructions on the box.
While the pasta is cooking, finish the sauce. Add the nutmeg, basil, cream, and remaining 1/4 cup of red wine to the sauce and simmer for 10 minutes, stirring occasionally until thickened.
Taste and re-season with sea salt and freshly cracked pepper, to taste, if needed.
Serve tossed with the cooked pasta and topped with lots of freshly grated parmesan cheese and fresh basil. Enjoy!