Heat the olive oil and butter in a large saucepan over a medium heat. Add the onion, carrot.
celery and mushrooms to the saucepan, then fry until soft. Add the beef and bacon and fry until the
beef is evenly browned.
Stir in the chicken livers and tomato puree and cook for 2-3 minutes. Pour in the wine and
season with salt. pepper and the nutmeg. Add the stock. Bring to the boil, then cover and simmer
gently over a low heat for 1 hour. Stir in the cream and simmer. uncovered, until reduced.
Bring a large saucepan of lightly salted water to the boil. Add the pasta. return to the boil
and cook until tender but still firm to the bite. Drain and transfer to a warmed serving dish.
Spoon the meat sauce over the pasta, garnish with parsley and serve with Parmesan cheese.