Step 1

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.

Step 2

Turn heat up to high and add beef. Cook, breaking it up as your go, until browned.

Step 3

Add red wine. Bring to simmer and cook for 1 minute, scraping the bottom of the pot, until the alcohol smell is gone.

Step 4

Add remaining ingredients except salt and pepper. 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. (See note 5 for slow cooking option)

Step 5

Adjust salt and pepper to taste right at the end. Serve over spaghetti - though if you have the time, I recommend tossing the sauce and pasta per steps below.

Step 6

Bring a large pot of salted water to boil. Add pasta and cook per packet directions MINUS 1 minute.

Step 7

Scoop out a mug of pasta cooking water and set aside, then drain the pasta.

Step 8

Add pasta into the bolognese sauce with about 1/2 cup (125 ml) of reserved pasta water over medium heat. Toss gently for 1 1/2 - 2 minutes, or until the spaghetti turns red and the sauce thickens.

Step 9

Divide between bowls. Garnish with parmesan and parsley if desired.