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1
Preheat the oven to 400F.
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2
Heat 2 tablespoons of the olive oil in an ovenproof pot over medium heat.
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3
Add the ground beef and cook, stirring constantly with a wooden spoon, until the beef is cooked through and has broken down into small pieces, 3 to 4 minutes.
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4
Drain the beef through a fine-mesh sieve and discard the oil.
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5
Set the beef aside.
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6
Set the same pot over low heat and add the remaining 2 tablespoons olive oil.
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7
Wait 30 seconds, then add the garlic and cook, stirring frequently, until the garlic turns golden brown, about 1 minute.
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8
Stir in the onion and increase the heat to medium-high.
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9
Cook, stirring often, until the onion becomes very soft, 10 to 12 minutes.
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10
Return the drained beef to the pot and cook for 1 minute.
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11
Add the red wine and simmer until the liquid reduces by half (you should be able to see the bottom of the pot when you drag the spoon through the sauce), about 10 minutes.
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12
Add the chopped tomatoes, tomato juice, tomato paste, thyme, and bay leaf.
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13
Cover the pot and place in the oven.
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14
Cook for 1 1/2 hours, or until the meat and tomatoes become very soft.
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15
Remove the pot from the oven, uncover, and remove and discard the bay leaf.
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16
Return the pot to the stove top over low heat and add the butter, Parmesan cheese, honey, and balsamic vinegar.
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17
Mix until the butter melts and the Parmesan cheese is well incorporated.
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18
Place a large pot of salted water over high heat and bring to a boil.
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19
Add the spaghetti and cook, following package instructions.
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20
Drain well and divide the noodles among 4 plates.
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21
While the noodles are cooking, finish the sauce by adding the salt, pepper, nutmeg, cayenne pepper, and basil.
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22
Adjust the seasonings to taste.
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23
To serve, ladle 1/2 cup of bolognese sauce over each plate of spaghetti.
