Veal Bolognese

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

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