To Make the Sauce:

Peel and finely chop the onions.

Heat the olive oil in a large pan.

Add the chopped onions and cook over medium heat for 5 minutes, until they are softened and lightly golden.

Increase the heat to high, add the ground beef, and use a spatula or wooden spoon to break the mince down as it browns.

Crumble the beef bouillon cubes over the meat and stir well to coat.

Peel the garlic and grate or crush it into the mixture. Stir well.

Add the red wine and let it sizzle for a couple of minutes.

Add the crushed tomatoes, sugar, Worcestershire sauce, oregano, Italian mixed herbs, and water.

Stir well and bring the mixture to a simmer.

Cover with a lid and cook over very low heat for 1 ½ hours, stirring occasionally.

After 1 ½ hours, increase the heat to medium and cook uncovered for another 20 minutes.

Taste the sauce and add extra salt and pepper as needed.

You can cook the pasta now or cool the sauce and refrigerate it for later.

To Cook the Spaghetti:

Bring a very large pan of water to a boil. Once boiling, generously salt the water and cook the pasta until al-dente, about 1 minute less than the packet suggests.

Reserve a cup of the pasta cooking water, then drain the pasta.

Place the pasta back into the pan and add the reserved water. Place over high heat and add half of the Bolognese sauce. Stir well until the sauce has thickened around the pasta.

Serve the pasta with extra sauce spooned on top and garnish with Parmesan cheese.