Dutch oven cook and stir pancetta over medium-high heat 5 minutes or just until starting to brown.
Reduce heat to medium.
Add onion; cook 5 minutes or until tender, stirring occasionally.
Credit: Brie Passano
Add carrots, fennel, and garlic; cook and stir 2 minutes more.
Add ground meat to Dutch oven.
Sprinkle with salt and pepper.
Cook 9 minutes or until meat is browned, breaking up meat as it cooks; drain off fat.
Add wine, scraping up any crusty brown bits.
Simmer, uncovered, 10 minutes or until wine is reduced slightly.
Stir in tomatoes and nutmeg; bring just to simmering.
Add cheese rind; simmer 20 minutes, stirring occasionally.
Stir in broth and cream.
Bring to boiling; stir in spaghetti.
Simmer 10 minutes more or until spaghetti is tender.
2,000 calories a day is used for general nutrition advice.
