In a pan, brown pancetta in oil with onion, carrot and celery.
Add beef and pork, cook and stir until browned. Add chicken liver; cook another 2 minutes.
Add white wine; reduce almost entirely. Add cream and nutmeg. Simmer 5 minutes.
Add tomato paste, tomatoes and half of the broth.
Partly cover; simmer over low heat 1 1/2 to 2 hours. Add remaining broth during cooking.
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