Heat up a large skillet for a few minutes over a medium flame, then add the olive oil and let it heat up for a minute or two. Add the onions with a pinch of salt and saute for 5 minutes, until fragrant, over medium heat. Stir in the garlic and cook for 3-4 minutes more.

Add the ground meat and use a wooden spoon to break it up. Cook the meat until it's brown and fully cooked through, about 7-8 minutes.

Pour in the red wine or broth/water and bring the mixture to a simmer. Scrape any brown bits off the bottom of the pan with a spatula and cook until the alcohol smell is gone (about 5 minutes).

Add the crushed bouillon cubes, crushed tomatoes, sugar, worcestershire sauce, bay leaves, thyme and salt and pepper to the pan. Stir well to combine and bring the mixture to a gentle bubble (not quite a boil). Turn the heat down to a simmer and cook for 20-30 minutes uncovered. If the sauce gets too thick, add a little more water.

Meanwhile, cook the pasta according to the package. Reserve 1/2 cup of pasta water if you remember! I just scoop it with a measuring cup or glass right after it's done cooking (before draining).

Add the pasta to the bolognese with the 1/2 cup of pasta water. Use tongs to toss the pasta in the sauce. If you don't like the sauce to pasta ratio (there will be a lot of sauce) you can freeze extra!!

Assemble: divide the spaghetti bolognese between four meal prep containers. Top with parmesan cheese (optional).