1-Heat 1 1/2 tablespoons of olive oil in a large pot or deep skillet over medium-high heat. Sauté the finely chopped onion and 2 minced garlic cloves for about 3 minutes until they soften and smell amazing. Then, crank the heat to high, add 1 pound of beef mince (or a mix of half pork and half beef), and brown it for around 2 minutes, breaking it apart as it cooks.

2-Pour in 1/2 cup of dry red wine and simmer for 1 minute to let the alcohol evaporate, which really amps up the taste. Now, mix in the remaining ingredients except the spaghetti: 800 grams of crushed tomatoes, 2 tablespoons of tomato paste, 2 teaspoons of white sugar if you like, 2 teaspoons of Worcestershire sauce, 2 dried bay leaves, 2 sprigs of fresh thyme (or 1/2 teaspoon dried), 3/4 teaspoon kosher salt, and 1/2 teaspoon black pepper. Bring everything to a simmer, then reduce the heat to medium and cook uncovered for 20 to 30 minutes, stirring now and then.

3-Alternative Slow Simmer Method: For a deeper flavor, try the slow simmer: add 3/4 cup water, cover the pot, and cook on very low heat for 2 to 2.5 hours, then uncover and simmer for another 20 minutes to thicken. Taste and adjust the salt as needed. While the sauce simmers, cook 400 grams of dried spaghetti in salted boiling water according to the package directions, but subtract one minute for the perfect al dente texture.

4-Drain the pasta, reserving 1/2 cup of the pasta water. Add the spaghetti to the sauce in the pot and toss gently over medium heat for 1.5 to 2 minutes until the sauce clings to the pasta.