Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Butter
1 sm Onion, minced
3/4 lb Lean ground beef
1 cn Crushed tomatoes
-in puree (16 oz)
Salt ground black pepper
Parmesan Cheese
10 Cloves garlic, chopped
1 Carrot, chopped coarse
1/2 c Dry red wine
1/4 c Heavy cream
12 oz Spaghetti

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.

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