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Sauté – Heat oil in a large pot or deep skillet over medium high heat. Add onion and garlic, cook for 3 minutes or until light golden and softened.
Cook beef – Turn heat up to high and add beef. Cook, breaking it up as your go, until browned.
Reduce wine – Add red wine. Bring to simmer and cook for 1 minute, scraping the bottom of the pot, until the alcohol smell is gone.
Simmer – Add the remaining ingredients. Stir, bring to a simmer then turn down to medium so it bubbles gently. Cook for 20 – 30 minutes (no lid), adding water if the sauce gets too thick for your taste. Stir occasionally.
Slow simmer option: Add ¾ cup of water, cover with lid and simmer on very low for 2 – 2.5 hours, stirring every 30 minutes or so. Uncover, simmer 20 minutes to thicken sauce.
Taste and add more salt if desired. Serve over spaghetti.
Bring a large pot of salted water to boil. Add pasta and cook per packet directions MINUS 1 minute.
Scoop out a mug of pasta cooking water and set aside, then drain the pasta.
Add pasta into the bolognese sauce with about ½ cup (125 ml) of reserved pasta water over medium heat. Toss gently for 1 ½ – 2 minutes, or until the spaghetti turns red and the sauce thickens.
Divide between bowls. Garnish with parmesan and parsley if desired.