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Add the sirloin to a large skillet over medium-high heat. Cook,
crumbling the meat with a wooden spoon, 5-7 minutes, until the
meat has started to brown and is no longer pink. Stir in the garlic,
red pepper flakes, oregano, and tomato paste and cook for 1 more
minute, or until fragrant.
Pour 1 cup of the wine into the skillet and stir to scrape up any
browned bits. Add the tomatos 2 teaspoons of salt, and 1 teaspoon
of pepper, stirring until combined. Bring to a boil, lower heat, and
simmer 10-15 minutes.
Meanwhile, bring a large pot of salted water to boil. Add the pasta
and cook until al dente. Drain and pour into a large serving bowl.
As the pasta cooks, finish the sauce. Add the nutmeg, basil, cream,
and remaining 1/4 cup wine. Simmer for 8 to 10 minutes, stirring
occasionally until thickened. Add the sauce to the pasta, along with
the Parmesan cheese, and toss well. Serve hot and pass additional
Parmesan at the table.
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