To make the sauce

Cup of Yum
1. Peel and finely chop the onions.2 onions
2. Heat the olive oil in a large pan.2 tablespoons olive oil
3. Add onion and cook over a medium heat for 5 minutes and cook until they are softened and lightly golden.
4. Turn the heat up to high, add beef and use a spatula or wooden spoon to really break the mince down as it browns. (see notes)2lb/1kg ground beef/beef mince
5. Crumble over the beef bouillon cubes and stir well to coat the meat.3 beef bouillon cubes
6. Peel the garlic and grate or crush it into the mixture. Stir well.4 cloves garlic
7. Add in the red wine and let it sizzle for a couple of minutes.¾ cup/180ml red wine
8. Add in the crushed tomatoes, sugar, Worcestershire Sauce, oregano, Italian mixed herbs and water.2 cans crushed tomatoes1 tablespoon sugar1 tablespoon Worchestershire sauce1 tablespoon dried oregano1 tablespoon Italian mixed herbs½ cup/125ml water
9. Stir well and bring the mixture to a simmer.
10. Put the lid on and cook over a very low heat for 1 ½ hours; stirring occasionally.
11. Once the time is up, increase the heat to medium and cooke  without the lid for a further 20 minutes.
12. Taste the sauce and then add extra salt and pepper to taste.salt and pepper to taste
13. At this point you can cook the pasta or cool the sauce and refrigerate it until later.

To cook the Spaghetti

1. Bring a very large pan of water to the boil, once boiling salt it generously and cook the pasta until al-dente. (1 minute less than the packet suggests)
2. Reserve a cup of the pasta cooking water and then drain the pasta.
3. Place the pasta back into the pan and add the reserved water. Place over a high heat and add half of the bolognese sauce. Stir well until the sauce has thickened around the pasta.
4. Serve the pasta with extra sauce spooned on top.
5. Garnish with parmesan.