Spaghetti Bolognese

1 1/2 tbsp olive oil

2 garlic cloves, minced

1 onion, finely chopped (brown, yellow or white)

1 lbs lean ground beef

3/4 cup dry red wine (can sub with water or beef broth)

2 beef bouillon cubes, crumbled

28 oz can crushed tomato

2 tbsp tomato paste

2 - 3 tsp white sugar (omit if your tomatoes are on the sweeter side)

2 tsp Worcestershire sauce

2 dried bay leaves

2 sprigs fresh thyme (or 1/2 tsp dried thyme)

Salt and pepper

400 g / 13 oz spaghetti

Parmesan cheese, freshly grated

1. Heat oil in a large pot or deep skillet over medium high heat. Add onion and garlic, cook for 5 minutes or until light golden and softened.

2. Turn heat up to high and add beef. Cook, breaking it up as your go, until browned. Add tomato paste, stir until beef mixture is well coated.

3. Add red wine. Bring to simmer and cook for 10- 20 minutes, scraping the bottom of the pot, until the alcohol smell is gone.

4. Add remaining ingredients except salt and pepper. I like to throw in a parmesan rind at this point if I have one. Stir, bring to a simmer then turn down to medium so it bubbles gently. Cook for 30 minutes - 1 hour (no lid), adding water if the sauce gets too thick for your taste. Stir occasionally.

5. Adjust salt and pepper to taste right at the end.

6. 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 fresh parmesan.