Orecchiette Bolognese With Chestnuts

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1 1/4 pounds thickly sliced smoked ham, torn into small pieces

2 tablespoons extra-virgin olive oil

1 1/4 pounds ground beef chuck

Pinch of ground cloves

1 celery rib, finely chopped

1 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 tomato puree

2 cups chicken stock or low-sodium broth

Pinch of sugar

Freshly ground pepper

1 pound orecchiette pasta

1/2 cup heavy cream

1 cup vacuum-packed chestnuts, coarsely chopped (4 ounces)

2 tablespoons very finely chopped flat-leaf parsley


Freshly grated Parmesan cheese, for serving

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