Fry the minced beef in a pan with bit of oil. Use a spatula or a spoon to separate the minced beef to the smallest chunks possible. Salt the beef while in the pan.
Sauté the onions until soften (if you don't like onions you can skip).
Add the minced garlic in the olive oil for around 1 min, until fragrance turns from spicy to sweet.
Add the wine and let it boil for a few minutes.
Added the crushed tomatoes and tomato paste.
Add the beef and the nutmeg and bring to a boil. Add the dried chili flakes if you like your sauce spicy.
Lower the heat to a simmer and let it cook for at least 30 mins stirring occasionally to prevent the sauce from burning in the bottom of the pot. Cook longer for deeper taste (up to an hour should be enough).
Add the fresh basil and a drip of olive oil to the pot just before serving.
Place a serving of pasta on each plate and a ladle or two of sauce. Serve with grated parmesan on the side.