Spaghetti With Quick Bolognese Sauce

Servings: 4
Ingredients:

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 and ground black pepper         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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