Heat the oil (2 tablespoons) in a large skillet over medium-high heat. Add the beef (1 pound) and brown, crumbling with a wooden spoon, until there is no longer any pink, about 6-8 minutes.
Add the garlic (1 tablespoon), Italian seasoning (1 tablespoon), rosemary (1 teaspoon), and red pepper flakes (1/4 teaspoon) to the skillet and continue to cook for 1-2 minutes or until the garlic has softened.
Stir in 1 1/2 cups of the red wine and scrape up any brown bits from the bottom of the skillet.
Stir in the tomato sauce (1 can), tomato paste (2 tablespoons), salt (2 teaspoons), and black pepper (1/2 teaspoon) until evenly combined. Bring to a boil, then immediately reduce heat and simmer, uncovered, for 10 minutes.
While the sauce simmers, cook pasta (1 pound) in well-salted water according to package instructions. Drain well. Return pasta to pasta pot.
Stir in the nutmeg 91/4 teaspoon), cream (1 cup), and remaining 1/4 wine to the sauce and continue to simmer for another 10 minutes.
Pour the sauce and Parmesan (1/2 cup) over the pasta and toss to evenly coat. Transfer to a serving bowl, sprinkle with chopped parsley, and serve.