1-Begin by heating 1 1/2 tablespoons olive oil in a large pot over medium-high heat. Add the finely chopped onion and minced garlic, cooking for about 3 minutes until softened. Then, increase the heat and add the ground beef, breaking it up as it browns for roughly 2 minutes.

2-Next, pour in 1/2 cup (125 ml) dry red wine, simmering for a minute to scrape up those tasty browned bits from the pan. This step is crucial for building depth in your bolognese sauce.

3-Stir in the crumbled bouillon, 800 g crushed tomatoes, 2 tablespoons tomato paste, 2 teaspoons sugar if you’re using it, 2 teaspoons Worcestershire sauce, 2 bay leaves, thyme, 3/4 teaspoon salt, and 1/2 teaspoon black pepper. Bring everything to a simmer and let it bubble gently for 20-30 minutes, stirring occasionally.

4-For a richer flavor, simmer on low with a lid for 2 to 2.5 hours, then uncover and thicken for another 20 minutes. Remember to remove the bay leaves before serving.

5-Cook 400 g dried spaghetti according to the package, but stop a minute early and reserve some pasta water. Drain the spaghetti and toss it with the sauce over medium heat for 1.5-2 minutes, using that reserved water to help the sauce coat the noodles perfectly.

6-Serve with grated cheese and chopped parsley for a finishing touch. This method ensures your spaghetti bolognese has that glossy, emulsified sauce everyone loves. For more pasta inspiration, try our pesto pasta recipe.