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Melt butter in a large, heavy-based saucepan. Add onion, celery, carrot and bacon. Cook over medium heat until the onion is golden and soft.
Add beef and cook until no longer pink, stirring often. Add salt, pepper, nutmeg and oregano. Increase heat to high and pour in wine. Bring to a boil, stirring constantly and cook until the wine has almost evaporated. Add beef stock and tomato paste, and simmer for 35 to 40 min, uncovered, stirring often.
Add chicken livers if desired and cream right before serving. Serve hot with freshly-cooked pasta.
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