Bring a large amount of salted water (7 g salt for 1 l of water) to a boil.
Prepare the micro meatballs. In a mixing bowl, combine the meats, parmesan cheese and season with salt, pepper and nutmeg.
Shape the meatballs (1 cm each) and set aside.
Prepare the sauce in a large skillet. Add the olive oil over medium heat, add the onion, carrot and stir them until translucent.
Add the tomato passata and cook for 5 minutes. Season with salt and pepper, and add the meat balls.
Cover with the lid and let the sauce simmer for 15 minutes. Stir occasionally without breaking the meatballs.
Cook the pasta and drain two minutes before the suggested cooking time on the package.
Combine the cooked pasta with the sauce, finish cooking with half a ladle of pasta water, and add Parmigiano Reggiano
Serve the pasta and garnish with the meatballs on top of. Finish with a drizzle of olive oil.