Heat olive oil, 2 turns of the pan, in a Dutch oven over medium-high heat. Add butter and when it foams, add the meats, crumble and lightly brown. Add carrot, celery, onion, garlic, salt, pepper, sage, bay, nutmeg and cloves to pan and cover. Cook 10-12 minutes, stirring occasionally, to sweat the vegetables. Add tomato paste and stir a minute; add wine and evaporate. Add stock and milk, bring to a bubble, reduce heat and simmer 25-30 minutes over low heat.
Bring a large pot of water to a boil for the pasta. Salt the water and cook pasta to al dente, reserving 1 cup starchy water just before draining. Drain pasta and toss with sauce, cheese and starchy water. Pass extra cheese at table.