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Ingredients
  • 3 Tbs. olive oil
  • 1 small white onion, finely chopped
  • 1 carrot, peeled and finely chopped
  • 1 celery stalk, finely chopped
  • 1 small garlic clove, minced
  • 2 or 3 bay leaves
  • 5 oz. (155 g) ground veal
  • 5 oz. (155 g) ground pork
  • 5 oz. (155 g) lean ground beef
  • 1 cup (8 fl. oz./250 ml) full-bodied red wine, such as Zinfandel
  • 2 cans (28 oz./875 g each) plum tomatoes, preferably San Marzano, with their juices
  • 1 cup (8 fl. oz./250 ml) heavy cream
  • 1 1⁄2 lb. (750 g) spaghetti
  • Kosher salt and freshly ground pepper, to taste
  • 1⁄2 cup (2 oz./60 g) grated Parmigiano-Reggiano cheese
  • 8 large fresh basil leaves, coarsely chopped
  • subheading: WINE PAIRING TIP:
  • This pairs well with juicy, smooth, fruity, medium-bodied red wines.
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