Orecchiette Bolognese with Chestnuts

1. 1

   Pulse the ham pieces in a food processor until they are coarsely chopped.

2. 2

   In a large, deep casserole or Dutch oven, heat the olive oil.

3. 3

   Add the chopped ham, beef chuck and cloves and cook over high heat, stirring once or twice, until the meat begins to brown, about 10 minutes.

4. 4

   Add the celery, carrot, onion and garlic to the casserole and cook, stirring, until the vegetables are barely softened, about 3 minutes.

5. 5

   Stir in the sage, rosemary and crushed red pepper and cook until fragrant, 2 to 3 minutes.

6. 6

   Add the red wine and cook until it is nearly evaporated, about 10 minutes.

7. 7

   Add the tomato puree, chicken stock and sugar, season with pepper and bring to a boil over moderately high heat.

8. 8

   Simmer uncovered over low heat, stirring occasionally, until the sauce is thick and reduced by half, about 45 minutes.

9. 9

   Meanwhile, in a large pot of boiling salted water, cook the orecchiette until al dente.

10. 10

    Stir the heavy cream into the bolognese sauce and simmer for 5 minutes.

11. 11

    Stir in the chopped chestnuts and parsley and season lightly with salt.

12. 12

    Drain the pasta and transfer to a large bowl.

13. 13

    Spoon the bolognese sauce over the pasta and serve, passing the Parmesan on the side.

* Per serving · 4 servings · Values may vary.