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2 tb Butter Parmesan Cheese
1 sm Onion, minced 10 Cloves garlic, chopped
3/4 lb Lean ground beef 1 Carrot, chopped coarse
1 cn Crushed tomatoes 1/2 c Dry red wine
-in puree (16 oz) 1/4 c Heavy cream
Salt & ground black pepper 12 oz Spaghetti
4 servings
For The Sauce: Heat butter in a large saucepan. Add fennel, onion, and
carrot; saute until vegetables are softened, about 5 minutes. Add ground
beef; cook over medium-low heat until meat just loses pink color, about 3
minutes. Stir in red wine and simmer 1 minute until wine evaporates. Add
tomatoes; bring to a boil. Cover partially and simmer until sauce
thickens slightly, about 10 minutes. Stir in heavy cream; season with 1/2
teaspoon salt and 1/4 teaspoon pepper or to taste. Cover and keep warm.
Meanwhile bring 6 quarts water to boil in a soup kettle. Add 1 tbs salt and
the spaghetti. Cook for 9 minutes, or until just tender. Drain pasta and
transfer to a warm serving bowl. Pour hot sauce over pasta. Sprinkle with
parsley and cheese and serve immediately. Makes 4 servings.