In a large pot over medium heat, add your olive oil, red pepper flakes, carrots and garlic and cook for about 4-5 minutes or until the carrots begin to soften.
Now add your ground pork and break up into small pieces and brown all the way through.
Next add all of your wine and simmer on medium high until the wine completely evaporates and gets absorbed into the meat. About 15 minutes
Once your wine is cooked out completely, turn the heat down to medium and add your milk and cream and nutmeg and cook until the cream mixture evaporates and is absorbed completely into the meat. About 15 minutes
With a fork, scoop out your tomatoes from the can and place them on a cutting board. Save the juice.
Dice the tomatoes and add them to the pan.
Now add the remaining juice from the can into the pan and mix well.
Next, add 1 tablespoon of salt and mix well.
Cover with a tight fitting lid and turn down heat down to low and allow to gently simmer for at least 20 minutes, 30 is even better.
Now go ahead and add your tablespoon of butter and gently mix that into the sauce. This is optional
Taste for seasoning and see if it needs any salt.
Bring a large pot of water to boil on the stove.
When the water is boiling salt it well and add your spaghetti. Follow the instructions on the box of spaghetti for cooking just to al dente.
Once the pasta is cooked drain the pasta and place it back into the pot.
Add 1 ladle of the red sauce to the pasta and mix well to prevent it from sticking to itself.
You can plate this family style by placing your pasta in a large platter style bowl and scooping out 1-2 ladles of meat sauce over top of the pasta.
Serve this with the remaining pasta sauce and freshly grated Parmesan on the side.
If you are doubling the recipe or have enough for leftovers, make sure to store the sauce and the pasta separate. Ideally for leftovers it is best to just make enough pasta for the first night and make enough sauce for 2 nights. On the second night (leftover night) just make a new pot of pasta to go with the sauce.