Bolognese with Chestnuts

Bolognese with Chestnuts
Serves 6

1 pound chopped ham, or raw chorizo + 4oz prosciutto
2 tablespoons extra-virgin olive oil
1 pound meatloaf mix or ground lamb
Pinch of ground cloves
1 celery rib, finely chopped
2 carrot, finely chopped
1 onion, finely chopped
2 garlic cloves, very finely chopped
1 tablespoon finely chopped sage
1 tablespoon finely chopped rosemary
1/4 teaspoon crushed red pepper
1 1/2 cups dry red wine
One 28-ounce can crushed tomatoes
1/2 oz porcini, pulverized and soaked in 1c water, undrained
1 can chicken stock
Pinch of sugar
Freshly ground pepper
1 pound cut pasta
1/2 cup heavy cream
1 cup vacuum-packed chestnuts, coarsely chopped (4 ounces)
2 tablespoons very finely chopped flat-leaf parsley
Salt
basil
Freshly grated Parmesan cheese, for serving

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

Add the celery, carrot, onion and garlic to the casserole and cook, stirring, until the vegetables are barely softened, about 3 minutes. Stir in the sage, rosemary and crushed red pepper and cook until fragrant, 2 to 3 minutes. Add the red wine and cook until it is nearly evaporated, about 10 minutes. Add the tomato puree, chicken stock and sugar, season with pepper and bring to a boil over moderately high heat. Simmer uncovered over low heat, stirring occasionally, until the sauce is thick and reduced by half, about 45 minutes.

Stir the heavy cream into the bolognese sauce and simmer for 5 minutes. Stir in the chopped chestnuts and parsley and season lightly with salt. Drain the pasta and transfer to a large bowl. Spoon the bolognese sauce over the pasta and serve, passing the Parmesan on the side.