Saute` the onion in EV olive oil until it withers.
Add the carrot and the celery and cook for a few minutes
Add the chopped meat and the sausage, mix well and cook for an additional 5 minutes.
Add salt, some nutmeg and the cloves.
Stir well and add the tomato concentrate and 1/2 cup of water.
Cook at very low heat for one hour. Stir from time to time. You want the Ragu` to reach a rather dry consistency (see photo below).
Pour the Ragu` over tha pasta which you have cooked "al dente"
Sprinkle a generous dose of parmigiano before serving.