Directions

Sauté - Heat oil in a large pot or deep skillet over medium-high heat. Add onion and garlic, and cook for 3 minutes or until lightly golden and softened.

Cook beef—Turn the heat up to high and add the beef. Cook, breaking it up as you 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, and 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: takes this to another level, if you have the time! Add ¾ cup of water, cover with a lid, and simmer on very low for 2 - 2.5 hours, stirring every 30 minutes. (Note 5) Uncover, and simmer for 20 minutes to thicken the sauce. (Note 6 for slow cooker)

Taste and add more salt it desired. Serve over spaghetti - though if you have the time, I recommend tossing the sauce and pasta per the steps below.

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.