Cooking Instructions

• Heat oil in a large pot or deep skillet over medium high heat. Add onion and garlic, cook for 3 minutes or until light golden and softened.
• Turn heat up to high and add beef. Cook, breaking it up as you go, until browned.
• Add red wine. Bring to simmer and cook for 1 minute, scraping the bottom of the pot, until the alcohol smell is gone.
• Add the remaining ingredients. Stir, bring to a simmer then turn down to medium so it bubbles gently. Cook for 20 – 30 minutes (no lid), adding water if the sauce gets too thick for your taste. Stir occasionally.
• For a slow simmer option, add ¾ cup of water, cover with lid and simmer on very low for 2 – 2.5 hours, stirring every 30 minutes or so. Uncover, simmer 20 minutes to thicken sauce.
• Taste and add more salt if desired. Serve over spaghetti.
• For tossing sauce and spaghetti, bring a large pot of salted water to boil. Add pasta and cook per packet directions MINUS 1 minute.
• Scoop out a mug of pasta cooking water and set aside, then drain the pasta.
• Add pasta into the bolognese sauce with about ½ cup (125 ml) of reserved pasta water over medium heat. Toss gently for 1 ½ – 2 minutes, or until the spaghetti turns red and the sauce thickens.
• Divide between bowls. Garnish with parmesan and parsley if desired.