Spaghetti With Bolognese Sauce

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1 tablespoon unsalted butter

1 tablespoon extra-virgin olive oil

4 garlic cloves, minced

3 ounces thinly sliced pancetta, finely chopped

1 medium carrot, finely diced

1 medium onion, finely diced

1 celery rib, finely diced

1 pound coarsely ground beef chuck

1 pound coarsely ground pork

1/4 pound mortadella, cut into 1/4-inch dice (optional)

1 tablespoon tomato paste

1 cup dry white wine

One 28-ounce can Italian whole tomatoes, chopped, juices reserved

1 1/2 cups chicken or beef stock or low-sodium broth

1/4 teaspoon freshly grated nutmeg

3 tablespoons chopped flat-leaf parsley

2 tablespoons chopped basil

Salt and freshly ground pepper

1 pound spaghetti

1/4 cup heavy cream

Freshly grated Parmesan cheese, for serving

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