Spaghetti Bolognese

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   Step 1: Heat the oil in a large pot or deep skillet over medium-high heat. Add the onion and garlic and cook for 3 minutes, or until light golden and softened.

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   Step 2: Turn the heat to high and add the beef. Cook, breaking it up as you go, until browned.

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   Step 3: Add the red wine. Bring to a simmer and cook for 1 minute, scraping the bottom of the pot, until the alcohol smell is gone.

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   Step 4: Add the remaining ingredients. Stir, bring to a simmer, then reduce the heat to medium so the sauce bubbles gently. Cook uncovered for 20–30 minutes, stirring occasionally. Add water if the sauce gets too thick for your taste.

   
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   Step 5: For the optional slow simmer, add 3/4 cup water, cover and simmer over very low heat for 2–2.5 hours, stirring every 30 minutes or so. Uncover and simmer for 20 minutes to thicken the sauce.

   Tip: Keep the heat very low so the surface ripples gently with just a few bubbles.

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   Step 6: Taste and add more salt if needed. Serve the sauce over spaghetti, or toss the sauce and pasta together using the steps below.

Tossing the sauce and spaghetti (optional)

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   Step 7: Bring a large pot of salted water to a boil. Add the pasta and cook according to the packet directions, minus 1 minute.

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   Step 8: Scoop out a mug of pasta cooking water and set it aside, then drain the pasta.

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   Step 9: Add the pasta to the Bolognese sauce with about 1/2 cup (125 ml) of the reserved pasta water. Cook over medium heat, tossing gently for 1 1/2–2 minutes, or until the spaghetti turns red and the sauce thickens.

   
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    Step 10: Divide between bowls. Garnish with Parmesan and parsley, if desired.