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.

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

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

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.

For slow simmer option, add 3/4 cup of water, cover with lid and simmer on very low for 2 – 2.5 hours, stirring every 30 minutes. Uncover, simmer 20 minutes to thicken sauce.

Taste and add more salt if desired. Serve over spaghetti.

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