Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   butter
   1      small         onion -- minced
     3/4  pound         lean ground beef
   1      can           crushed tomatoes -- in puree (16 oz)
                        salt and ground black pepper
                        parmesan cheese
  10      cloves        garlic -- chopped
   1                    carrot -- chopped coarse
     1/2  cup           dry red wine
     1/4  cup           heavy cream
  12      ounces        spaghetti

Preparation:

For The Sauce: Heat butter in a large saucepan. Add fennel, onion, and carrot; sauté‚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.