Pulse the ham objects in a meals processor till they’re coarsely chopped. In a sizable, deep casserole or Dutch oven, heat the olive oil. Add the chopped ham, crimson meat chuck and cloves and cook over high heat, stirring once or twice, till the meat begins to brown, about 10 minutes.
Add the celery, carrot, onion and garlic to the casserole and cook, stirring, till the greens are barely softened, about 3 minutes. Proceed within the narrative, rosemary and overwhelmed crimson pepper and cook till aromatic, 2 to 3 minutes. Add the crimson wine and cook till it is virtually evaporated, about 10 minutes. Add the tomato puree, rooster inventory and sugar, season with pepper and produce to a boil over moderately high heat. Simmer uncovered over low heat, stirring once in a while, till the sauce is thick and decreased by half, about Forty five minutes.
Meanwhile, in a sizable pot of boiling salted water, cook the orecchiette till al dente.
Proceed the heavy cream into the bolognese sauce and simmer for five minutes. Proceed within the chopped chestnuts and parsley and season lightly with salt. Drain the pasta and transfer to a sizable bowl. Spoon the bolognese sauce over the pasta and lend a hand, passing the Parmesan on the facet.
A Tuscan Chianti Classico elephantine of ripe, juicy cherry flavor.