1. Cook the meat and vegetables: Heat a large pot or Dutch oven over medium-high heat. Add the pancetta, onion and garlic and cook until the pancetta is nicely browned and crisp. Add the ground beef and cook until browned, breaking apart with a spoon. Season with 1 tsp salt, 1/2 tsp black pepper and red pepper flakes (if desired).
2. Add liquids then simmer: Pour in the wine to de-glaze the bottom of the pot then use a spoon to scrape any bits from the bottom. Next, add the tomato paste and stir well to combine. Pour the crushed tomatoes into the pot along with the bay leaf. Season with 1/4 tsp salt and a pinch of black pepper. Give everything a good stir then bring to a simmer. Lower the heat and let the sauce simmer while cooking the pasta.
3. Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta according to the package instructions. Drain the pasta then place back into the pot with a drizzle of olive oil to keep the pasta from sticking. Set aside. 
4. Finish the sauce: Add the heavy cream and nutmeg to the sauce then stir well to combine. Let simmer and thicken for an additional 10 minutes. Add the cooked pasta to the sauce along with the Parmesan cheese and butter. Use tongs to evenly distribute the sauce over the pasta. 

Optional Toppings

1. Use your hands to crumble the garlic and herb cheese over a bowl of pasta then tear pieces of burrata onto the top.
2. Preheat your oven broiler to high, then combine the cherry tomatoes, pesto and olive oil in an oven safe dish. Place directly under the broiler for 5-8 minutes until the tomatoes have softened. Spoon the tomatoes over the pasta and enjoy!