Cook beef - Heat the oil in a large heavy-based pot over medium-high hear. Cook the onion and garlic for 3 minutes until softened. Turn the heat up to high and add the beef. Cook, breaking it up as you go, until browned. Add the wine, bring to a simmer and cook for 1 minute, scraping the bottom of the pot, until the alcohol smell is gone.

Simmer - Add the remaining ingredients. Stir, bring to a simmer, then turn the heat down to medium so it bubbles gently. Cook for 20-30 minutes, uncovered, adding water if the sauce gets too thick for your preference. Stir occasionally.

Check seasoning - At the end of the cook time, taste the bolognese sauce then add more salt or sugar if needed.

Toss sauce with pasta - Cook the pasta in a large pot of salted water as per the packet directions minus 1 minute. Just before draining, scoop out a mug of pasta cooking water, then drain the pasta. Add the pasta to the pot of hot bolognese sauce. Add 1/2 cup of the pasta cooking water. Toss the pasta over medium heat, continuously, using two wooden spoons for 1 1/2 minutes until the spaghetti turns red and the bolognese sauce is clinging to the pasta rather than pooled at the bottom of the pot. If the pasta sauce gets too thick, add a splash of the reserved pasta cooking water to loosen it up.

Serve - Divide the spaghetti among bowls. Garnish with the parmesan, and parsley, if desired. Serve immediately with a salad of leafty greens tossed with Italian Dressing.