Classic Spaghetti Bolognese

• 1 1/2 tbsp olive oil
• 2 garlic cloves, minced
• 1 onion, finely chopped
• 500g beef mince
• 1/2 cup (125 ml) dry red wine
• 2 beef bouillon cubes, crumbled
• 800g can crushed tomato
• 2 tbsp tomato paste
• 2 tsp white sugar
• 2 tsp Worcestershire sauce
• 2 dried bay leaves
• 2 sprigs fresh thyme
• 3/4 tsp cooking salt
• 1/2 tsp black pepper
• 400g spaghetti
• Parmesan cheese, for serving
• Parsley, for garnish

Preparation

1. 1

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

2. 2

   Increase heat to high and add beef, cooking until browned while breaking it up with a spoon.

3. 3

   Pour in red wine. Bring to a simmer and cook for 1 minute, scraping the bottom of the pot, until the alcohol aroma dissipates.

4. 4

   Add crushed tomatoes, tomato paste, sugar, Worcestershire sauce, bay leaves, thyme, salt, and pepper. Stir well.

5. 5

   Reduce heat to medium so the sauce bubbles gently. Cook uncovered for 20 to 30 minutes, stirring occasionally and adding water if the sauce becomes too thick.

6. 6

   Bring a large pot of salted water to a boil. Cook spaghetti according to package directions, minus 1 minute.

7. 7

   Reserve 1 cup of pasta cooking water, then drain the pasta.

8. 8

   Add the pasta into the bolognese sauce with about 1/2 cup of the reserved pasta water over medium heat. Toss gently for 1 1/2 to 2 minutes, or until the sauce thickens and coats the noodles.

9. 9

   Divide into bowls and serve with a garnish of parmesan and parsley.