For The Sauce: Heat butter in a large saucepan. Add fennel, onion, and carrot; sauté, until vegetables are softened, about 5 minutes. Add ground beef; cook over medium-low heat until meat just loses pink color, about 3 minutes. Stir in red wine and simmer 1 minute until wine evaporates. Add tomatoes; bring to a boil. Cover partially and simmer until sauce thickens slightly, about 10 minutes.

Stir in heavy cream; season with 1/2 teaspoon salt and 1/4 teaspoon pepper or to taste. Cover and keep warm. Meanwhile bring 6 quarts water to boil in a soup kettle. Add 1 tbs salt and the spaghetti. Cook for 9 minutes, or until just tender. Drain pasta and transfer to a warm serving bowl. Pour hot sauce over pasta.

Sprinkle with parsley and cheese and serve immediately.

Per serving: 698 Calories (kcal); 30g Total Fat; (40% calories from fat); 28g Protein; 72g Carbohydrate; 100mg Cholesterol; 176mg Sodium Food Exchanges: 4 1/2 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates