Heat the olive oil in a large skillet, add the ground meat, and cook over medium heat (breaking the meat apart) until the meat has browned. Add the oregano, garlic, red pepper flakes, and 1 cup of the red wine. Stir to scrape up any browned meat pieces, and add the tomatoes, tomato paste, 1/2 tablespoon salt, and 1 1/2 teaspoons pepper. Stir to combine, bring to a boil, lower the heat, and simmer for 10 minutes.
Bring a large pot of water to boil, add 1 tablespoon salt, a splash of oil, and the pasta. Cook the pasta according to package directions.
Meanwhile, add the nutmeg, basil, cream, and remaining 1/4 cup wine to the sauce and simmer for 10 minutes, stirring periodically until the sauce has thickened. When the pasta is done, drain and pour into a large serving bowl. Add the sauce and Parmesan, and toss well. Serve hot with extra Parmesan on the side.