Spaghetti Bolognese

Ingredients:

• 1 1/2 tbsp olive oil
• 2 garlic cloves (, minced)
• 1 onion (, finely chopped (brown, yellow or white))
• 1 lb / 500g beef mince (ground beef) (OR half pork, half beef (Note 1))
• 1/2 cup (125 ml) dry red wine ((sub water or beef broth/stock))
• 2 beef bouillon cubes (, crumbled OR granulated beef bouillon (Note 2))
• 800g / 28 oz can crushed tomato ((or tomato passata))
• 2 tbsp tomato paste
• 2 tsp white sugar (, if needed (Note 3))
• 2 tsp Worcestershire sauce
• 2 dried bay leaves
• 2 sprigs fresh thyme ((or 1/2 tsp dried thyme or oregano))
• 3/4 tsp cooking salt (kosher salt)
• 1/2 tsp black pepper
• 400 g / 13 oz spaghetti (, dried)
• Parmesan cheese (and finely chopped parsley (optional))
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Instructions:

1. 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.
2. Cook beef - Turn heat up to high and add beef. Cook, breaking it up as your go, until browned.
3. 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.
4. 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.
5. Slow simmer option: really takes this to another level, if you have the time! Add 3/4 cup of water, cover with lid and simmer on very low for 2 - 2.5 hours, stirring every 30 minutes or so. (Note 5) Uncover, simmer 20 minutes to thicken sauce. (Note 6 for slow cooker)
6. Taste and add more salt it desired. Serve over spaghetti - though if you have the time, I recommend tossing the sauce and pasta per steps below.
7. Bring a large pot of salted water to boil. Add pasta and cook per packet directions MINUS 1 minute.
8. Scoop out a mug of pasta cooking water and set aside, then drain the pasta.
9. 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.
10. Divide between bowls. Garnish with parmesan and parsley if desired.