In a large pot or skillet over medium high heat, add 1 tablespoon olive oil. Once heated, add the chopped onions and garlic to sauté for 5-6 minutes. Transfer to a bowl

In the same pot, add the remaining 1 tablespoon olive oil and ground beef to brown, about 8-10 minutes. Use a wood spatula to help break up the meat as it cooks.

De-glaze the pot with the red wine. Allow it to simmer for 2-3 minutes, until mostly absorbed by the meat.

Stir in the tomato paste, crushed tomatoes, bouillon, Worcestershire sauce, chopped herbs, crushed pepper flakes, and salt. Mix until very well combined. Stir in the bay leaves.

Transfer all the ingredients to a crockpot or slow cooker to cook on LOW 4- 6 hours. Or cover the pot with the lid to cook on LOW heat for 1-2 hours. If low on time, it’s okay to just simmer for only 30 minutes!

When ready to serve, cook the spaghetti until al dente, reserving 1 cup pasta water prior to draining. Toss the spaghetti and 3 cups of the Bolognese sauce with ½ cup reserved pasta water until the noodles are super saucy, about 2 minutes.

Enjoy warm with freshly grated parmesan and basil!