In large heavy saucepan heat oil and butter over moderately high heat until foam subsides. Sauté onion, garlic, carrot, celery, and bacon for about ten minutes or until onions are translucent.

Remove pieces of bacon and discard. Add beef and pork. Cook stirring often, for about two minutes, or until meat is no longer pink.

Raise heat and add wine and consommé, cook until most of the liquid has evaporated. Reduce heat to a simmer and add salt & pepper, sage, oregano, red pepper, and nutmeg. Simmer for about 20 minutes.

Increase heat and add crushed tomatoes including liquid and bring to a boil. Once the sauce has come to a boil, return to simmer.

Cook sauce at a bare simmer, partially covered for about 2 to 3 hours (the longer the better) stirring occasionally to prevent sticking. Taste and adjust seasonings accordingly.

Sauce may be made ahead and refrigerated in a covered container for up to 2 days, or frozen for 2 months.