Soak porcini mushrooms in boiling water for 20 minutes. Strain and reserve mushrooms and liquid separately. Finely chop porcini mushrooms and reserve. Strain tomatoes. Chop tomatoes and reserve.

Heat oil in a large sauce pan over medium-low heat. Add onions, carrots - cook gently for 10 minutes or until vegetables are very soft
and beginning to brown. Stir in garlic and parsley and cook for 4 minutes more.

Add beef and pork and brown until meat looses its pinkness, about 5
minutes. Add reserved mushrooms and season with salt and pepper. Add red wine and boil until wine is mostly evaporated and mixture is saucy. Stir in stock, reserved mushroom soaking water, tomato paste and tomatoes.

Bring to boil, reduce heat to low and cover. Simmer for 1 hour. Re-season and add heavy cream and nutmeg. Simmer, covered, for 10 minutes longer or until flavours are combined.

While sauce is cooking add pasta to a large pot of boiling salted water and boil for 5 minutes or until pasta is al dente. Drain well.

Toss pasta with sauce. Sprinkle with Parmesan.