2 medium carrots, roughly chopped

1 medium yellow onion, roughly chopped

1 stalk celery, roughly chopped

3 tablespoons extra-virgin olive oil

¾ pound beef chuck

1 cup dry white wine

1 14-ounce can whole San Marzano tomatoes, undrained, crushed using your hands

3 bay leaves

2 teaspoons nutmeg

3 sprigs thyme

Salt and pepper, to taste

1 pound fresh fettuccine

3 tablespoons butter

2 garlic cloves, minced

1 poblano pepper, finely chopped

½ cup heavy cream

3 ounces Parmigiano-Reggiano cheese, grated