Heat oil in a large saucepan and cook the onion and carrot, until soft and slightly colored. This should only take a few minutes.

Add the garlic and minced beef to the vegetable mixture. Cook until the meat starts to brown. Break up any lumps of meat with a fork.

Add the red wine and continue to cook, stirring occasionally, until the wine has pretty much evaporated. Add the tomato, stock, tomato paste, oregano, and nutmeg, and cook over a low heat for 1 1/2 hours, stirring occasionally. Season with salt and freshly ground black pepper.

Just before the completion of cooking the sauce, cook the spaghetti following packet directions, until the pasta is al dente. Drain well and place the spaghetti back into the saucepan and stir in the sauce.

Serve immediately in serving plates with parmesan shavings on top.