Heat olive oil in a heavy-bottomed pot over medium heat until hot. Add the onions, celery, carrots, and garlic and cook for 5 minutes or until vegetables are translucent.
Increase the heat and add venison, beef, and bacon, stirring often.
Add tomatoes, tomato paste, wine, and thyme. Bring to a boil, then lower to a simmer for 1 hour.
Meanwhile, bring a large pot of water to a boil. Add 1 tablespoon of Olea olive oil and 1 tablespoon of salt to the water. Add Fettuccine to the water for about 12 minutes or until al dente.
Add heavy cream and nutmeg to the sauce. Simmer about 8 to 10 minutes. Season with salt and pepper to taste. Remove from heat, and let cool.
When the pasta is cooked, drain and place the noodles on 4 to 5 plates. Top the pasta with the sauce. Divide the Parmesan cheese among the plates and serve.
