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Add the onion, carrot, celery and garlic to a food processor and puree until a paste forms.
Heat olive oil in a large skillet over medium-high heat. Add the pureed veggies and cook until the water has evaporated and they have become brown, about 10 minutes.
Add the ground beef, crumbling the meat with a wooden spoon. Cook for about 5-7 minutes or until the meat is cooked through and beginning to brown.
Stir in the oregano, thyme and red pepper flakes and cook for an additional minute. Pour wine in to scrape up any brown bits. Let cook for a minute, before adding the crushed tomatoes, tomato paste, salt and pepper, stirring to combine. Bring to a boil and then lower the heat, simmering for 10 minutes.
While sauce is simmering bring pot of salted water to boil and cook tortellini according to directions.
With pasta cooking finish the sauce by adding the nutmeg, basil and cream. Drain the tortellini and add to sauce, stirring in Parmesan cheese. Top with some Parmesan and basil.