Add the can of tomatoes and a can of water. Canned tomatoes can be acrid so add a pinch of sugar. THEN add the quartered carrots. I like the flavor and sweetness the carrots add but I don't like pieces of carrot in the sauce ... SO ... I add huge chunks to cook in the sauce and when it's all done, I can pull out the carrots and eat them. It's yet another of the cook's treats that I ensure is in everything I cook, sort of like the bacon on the turkey, the extra cheese hanging off the smash burger and the extra mini meatballs in the pressure cooked meatballs, there's always a little something for me, from me ;)
Add a little more water if you need to make it saucy (don't worry, this is going to cook a while, it'll evaporate down), push the carrots down in the sauce then add a bay leave and shush it around. Turn it to medium low and let it summer, half covered for a really long time. I let it go at least a couple of hours. Here we go, it's 3 hours later (I got sewing and forgot it) but it's not something that needs a timer, the longer the better. I just turn it off now and wait till I want to assemble for dinner.
Stir and add the nutmeg, salt, pepper and a little oregano if you're so inclined. A little cayenne is nice as is a little paprika if you're feeling chef-y.
Ah, nice a thick, here's the formal back of the spoon line test. Nice.
Look how beautiful and yellow and rich this looks! Sometimes it just LOOKS like it's going to be amazing.
Pat the pasta/meat mixture into a dish, press pretty hard with your hand to flatten it and get rid of any big air pockets, we want this to be compressed. Remember, we want a slice of this later, not a spoonful.