Work Week Lunch

0 Place a large skillet for a few minutes over a medium, 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. 
1 Form the meat into small meatballs and set aside. Add to the pan and cook until it's brown and fully cooked through, about 7-8 minutes. Alternately you can simply add the ground meat to the pan and break it up with a wooden spoon and cook it.
2 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 aroma of alcohol has dissipated, about 5 minutes. 
3 Stir in the crushed bouillon cubes, crushed tomatoes, sugar, Worcestershire sauce, bay leaves, thyme and salt and pepper to the pan. Stir to combine and bring the mixture to a gentle bubble (not quite a boil). Reduce to a simmer and cook, uncovered, for 20-30 minutes. If the sauce gets too thick, add a little more water. 
4 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). 
5 Add the pasta to the Bolognese with the 1/2 cup of pasta water. Use your wooden spoon to stir the ingredients together or tongs if you are adding a lot of sauce. (If you don't like the sauce to pasta ratio, you can freeze extra!!)
6 Divide the spaghetti Bolognese among four meal prep containers. Top with Parmesan cheese (optional). Or serve immediately with salad and crusty bread!