First, chop up all your ingredients and prep so everything is ready to go.
Heat a large dutch oven over medium heat and add olive oil.
Once hot, saute onions, carrots, celery and garlic until translucent. Add salt and pepper.
Remove from pan into a bowl and reserve.
Add beef and begin to brown and break up until cooked, about 5-7 minutes. Also, salt and pepper this layer.
Once cooked, add tomato paste and your sauteed veggie mixture, nutmeg and combine. Add your anchovy here if you're using it!
Add a few splashes of red wine.
Then add your crushed tomatoes, tomato sauce and bay leaf.
Bring to a simmer, then lower the heat as low as it can go and let it cook for 1-2 hours. The longer the better!