1-First, heat the 2 tablespoons of olive oil in a large pan over medium heat. Sauté the 2 minced garlic cloves and the 1 finely chopped onion until they soften and smell amazing, which takes about 5 minutes. Then, add the 500 grams of ground beef or mix and brown it, breaking it up with a spoon until it’s no longer pink.

2-Next, pour in the 125 ml of dry red wine and let it simmer for a couple of minutes to cook off the alcohol, adding that depth we love. Stir in the 400 grams of crushed canned tomatoes, 2 tablespoons of tomato paste, 1 crumbled beef bouillon cube, 1 teaspoon of white sugar if you’re using it, 1 tablespoon of Worcestershire sauce, 2 dried bay leaves, 1 teaspoon of thyme or oregano, 1 teaspoon of cooking salt, and freshly ground black pepper to taste.

3-Let the sauce simmer on low heat for 20 to 30 minutes, or go for that richer flavor by cooking it slowly for 2 to 2.5 hours with a lid on, stirring occasionally. At the end, remove the lid to thicken it up. While the sauce bubbles away, cook the 400 grams of dried spaghetti in a separate pot until it’s just underdone, as directed on the package.

4-Finally, drain the spaghetti and toss it with the sauce, using a bit of the reserved pasta water to help it coat the noodles evenly. For an extra touch, garnish with grated Parmesan cheese and chopped fresh parsley. If you’re curious about other Italian-inspired dishes, pasta with meat sauce offers more tips on perfecting sauces.