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In a Dutch oven, cook the ground beef, ground pork, diced bacon, chopped onions, chopped celery and chopped carrots over medium heat. Stir frequently and cook until the meat is browned and no longer pink, about 10 minutes. Drain any excess fat from the pan.
Add the minced garlic to the Dutch oven and cook for two minutes, stirring constantly to prevent burning. Pour in the dry red wine or beef broth, and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Let the liquid cook down until reduced by half, four to five minutes.
Stir in the crushed tomatoes, tomato sauce, tomato paste, bay leaves, sugar, salt, thyme, oregano, cumin, nutmeg and pepper. Bring the mixture to a boil, then reduce the heat to low and simmer uncovered. Cook for 1 hour and 30 minutes to 2 hours, stirring occasionally, until the sauce thickens and the flavors meld together.
Discard the bay leaves, then stir in the heavy cream, butter and minced fresh parsley. Cook for an additional two minutes. Stir in the grated Parmesan cheese, then serve the sauce over hot, cooked pasta.