1-First off, let’s get stuck into making this Spaghetti Bolognese the easy way start by heating 1 1/2 tablespoons olive oil in a large pot over medium-high heat, then toss in the finely chopped onion and 2 minced garlic cloves. Cook them for about 3 minutes until they’re golden and softened, setting the stage for that flavorful base. Once that’s done, crank the heat to high and add 1 pound (500g) beef mince, breaking it up as it browns to get that lovely caramelized edge.

2-Building the Sauce Next, pour in 1/2 cup (125 ml) dry red wine and let it simmer for a minute to cook off that strong alcohol smell it’s a game-changer for depth. Stir in the 2 crumbled beef bouillon cubes, 800g crushed tomatoes, 2 tablespoons tomato paste, 2 teaspoons white sugar if your tomatoes need a bit of sweetening, 2 teaspoons Worcestershire sauce, 2 bay leaves, and your choice of thyme or oregano, along with 3/4 teaspoon salt and 1/2 teaspoon pepper.

3-Building the Sauce continued Bring everything to a gentle simmer and cook uncovered for 20 to 30 minutes, giving it a stir now and then; if it thickens up too much, add a splash of water to keep it just right. For that extra tender meat and richer taste, go for the slow-simmer option: add 3/4 cup water, pop on the lid, and let it bubble away on low heat for 2 to 2.5 hours, stirring every half-hour, then uncover and simmer another 20 minutes to thicken.

4-Cooking and Serving the Pasta While the sauce is doing its thing, cook 400g dried spaghetti in boiling salted water as per the package, but shave off a minute for that perfect al dente bite. Reserve 1 cup of the pasta water before draining, then toss the pasta with the sauce and about 1/2 cup of that starchy water over medium heat for 1.5 to 2 minutes it’s a neat trick to make the sauce glossy and clingy. Serve it up with a sprinkle of Parmesan and chopped parsley if you’re feeling fancy.