In a BIG pot put the olive oil and saute the onion, carrot, and celery until soft, adding the garlic just before the soft stage.
Then add both meats and the big pinch of nutmeg and saute until brown (more or less cooked) stirring to break up the meat. Then add the cup of white wine and the cup of water, and cook it at a medium pace until all the juice is gone, just the oil and any fat from the meat is left.
Throw in the tomatos, sugar, tomato paste, basil, oregano, and thyme, and about 15 grinds of black pepper, and 1 tsp salt. You can add more salt later when some of the juice evaporates.
Give it all a good stir and put the lid on the pot, cook at just a slow simmer for about 4 hours, stirring now and then. If it's getting a bit thick add a Little bit of water, nota too mucha. Always stir before checking because the liquid comes to the top.
If it's too sloppy near the end of cooking then take off the lid and turn the heat up to steam out some of the moisture. Before you do this you will notice the oil and any fat from the meat has come to the surface, scoop it off with a spoon.
When cooked, check to see if it needs any more salt.
This stuff freezes well.