In a medium size pot add olive oil and saute celery, carrots, and onions for five minutes. Add the ground meat, and season the meat with salt and pepper.
Once meat has slightly browned, add chopped tomato, tomato paste, sugar, garlic and water, and mix.
Season with oregano, nutmeg and salt and pepper, and add some white truffle oil.
Allow to simmer on low heat for about 15 minutes, or until the consistency you like your bolognaise.
Add water in another medium sized pot, and bring to a boil. Add salt, olive oil and paste. Cook for 10 minutes for al dente pasta and drain.
Mix sauce and pasta together and serve. Don’t forget the to top with some Parmesan cheese.