Heat 2 Tablespoons of olive oil in a large heavy skillet or pot (I prefer my Dutch Oven for this) over medium - high heat.
If using pork chops brown them and put them aside. Add the ground beef (and ground pork if that is your version). Cook until the meat is no longer pink (about 6 minutes), breaking it up as you go.
I prefer to drain some of the fat off if there is a lot.
Stir in the onion and sauté for a few minutes until soft and then add the garlic, oregano, red pepper flakes, and the dried basil if that is what you are using.
Add the tomato paste and stir until well combined. Add the wine and cook for a few minutes more.
Add the large can of tomatoes, about 1/2 tbsp. of salt and a tsp. of black pepper.
If I am using pork chops instead of ground pork, this is where I would add them back in. Cutting them into smaller pieces before I do.
If using the all-ground meat version, I would bring to a boil and then lower the temperature, and simmer for ten minutes.
If using the version with the pork chops, I would bring to a boil and then lower to a simmer. This version I cook for a long time, a few hours until the pork breaks down and is easily shredded. It takes a long time but is worth it.
Meanwhile, bring a large pot of water to a boil and cook pasta according to directions.
While the pasta cooks, add the cream, nutmeg, remaining wine and simmer for another 8-10 minutes.
For a nice presentation, combine sauce with pasta and parmesan cheese and toss well in a large serving bowl. Add some parsley or fresh basil for a pretty presentation.
