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Heat 2 tablespoons of olive oil in a large pan over medium-high heat and add the ground sirloin.
Use a wooden spoon to crumble the meat, stirring occasionally, and cook for 5 to 7 minutes until it's no longer pink.
Add minced garlic, dried oregano, and crushed red pepper flakes to the browned meat and cook for 1 minute.
Pour 1 cup of dry red wine into the skillet and stir everything together.
Add the crushed San Marzano tomatoes and tomato paste, seasoning with salt and freshly ground black pepper.
Bring the sauce to a boil, then lower the heat and let it simmer for 10 minutes.
Meanwhile, bring a pot of salted water to a boil for the pasta.
Add fresh basil leaves, nutmeg, and heavy cream to the sauce and let it simmer for another 10 minutes.
Cook the pasta until al dente, then use a slotted spoon to transfer the pasta to the sauce.
Add another ¼ cup of red wine and a few spoonfuls of pasta water to the sauce, mixing everything together.
Cook for another minute until the pasta is well combined with the sauce.