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In a 5- to 6-qt. Dutch oven cook and stir pancetta over medium-high heat 5 minutes or just until starting to brown. Reduce heat to medium. Add onion; cook 5 minutes or until tender, stirring occasionally. Add carrots, fennel, and garlic; cook and stir 2 minutes more.
Add ground meat to Dutch oven. Sprinkle with salt and pepper. Cook 9 minutes or until meat is browned, breaking up meat as it cooks; drain off fat. Add wine, scraping up any crusty brown bits. Simmer, uncovered, 10 minutes or until wine is reduced slightly.
Stir in tomatoes and nutmeg; bring just to simmering. Add cheese rind; simmer 20 minutes, stirring occasionally. Stir in broth and cream. Bring to boiling; stir in spaghetti. Simmer 10 minutes more or until spaghetti is tender.