Heat the olive oil in a flameproof casserole or dutch oven and cook the ham over low heat, stirring occasionally. Stir in the chopped beef, celery, garlic, onions, carrot and mushrooms and cook for 5 minutes, stirring occasionally. Pour in the wine and bring to a boil. Boil until all the wine evaporates, stirring occasionally. Sprinkle the flour over the meat and vegetables and cook for 1 minute, stirring. Pour in 1/4 cup of water. Stir in the tomatoes, herbs, nutmeg, and simmer for 20 minutes, stirring from time to time. Stir in the Parmesan cheese and add more seasoning to taste. If the sauce is too thick, stir in 1/2 cup of red wine when you add the tomatoes.
