In a heavy pan or iron skillet, cook bacon on low-medium until crispy, turning midway through.
Remove bacon from the pan and reserve for later. Spoon out all but about 1 Tbsp of bacon fat.
Cook ground beef in bacon fat, chopping into small bits with a spoon or spatula.
When ground beef is browned, add oregano, thyme, basil, paprika, mushrooms, onion, garlic, carrot, and celery. Cook 10 minutes covered on medium heat (checking and stirring halfway through) until veggies are becoming tender and onion is translucent.
Add wine and cook on medium for 5 minutes uncovered (wine will reduce a bit and alcohol will evaporate off).
Crumble and add the reserved bacon. Add lemon zest and juice, nutmeg, salt, black pepper, crushed tomatoes, and beef stock/broth.
Stir, cover, and simmer on low-medium (2-3) for 50 minutes, checking frequently to make sure sauce doesn't dry out. Add more beef broth if getting too thick.
Add cream and reduce heat to low (1-2). Cover and cook 10 more minutes.
Serve over long noodles such as spaghetti, angel hair, or linguini. Enjoy!