Use a sharp paring knife to finely and evenly chop the carrot, onion, and garlic cloves.
In a saucepan, add two tablespoons of oil, and sauté the vegetables until softened (about 5 -7 minutes);
Add the ground meat, the sausage, and the bacon; fry them over medium high heat until golden brown for about 5 minutes;
Add salt and pepper, some grated nutmeg, and the parsley; stir well;
Pour in the red wine and sauté over medium high heat until it has completely evaporated;
Add the tomato sauce, the tomato paste, a pinch of salt and a pinch of sugar;
Reduce the heat to low and stir occasionally for 1 hour;
Partially cover the saucepan and cook for another 2 hours; stir and check the ragù every now and then. If it gets too thick, add a little hot water;
Pour the ragù into glass containers and store in the fridge or freeze for later use.