Spaghetti Bolognese Sauce

For the Bolognese sauce:
1. Chop the onion and cook over low heat for 10 minutes in a large saucepan with 2 tablespoons of olive oil and 1/4 teaspoon salt.
2. Peel and dice the tomatoes and add them to the saucepan with the sugar to cut the acidity. Add basil and/or oregano, along with any of your favorite spices. Cook the vegetables over low heat for 12 to 15 minutes.
3. Use an immersion or stand blender to puree the mixture into a sauce and set aside.
4. Chop onion, garlic and carrots and cook over low heat for 12-15 minutes in a large skillet with the remaining 3 tablespoons of olive oil.
5. Sprinkle the ground beef with remaining salt and ground black pepper. Add beef to a large skillet, sprinkle thyme and cook and stir over medium heat for 5-6 minutes.
6. Add white wine and cook for 15-17 minutes more, letting the alcohol evaporate.
7. Pour the reserved tomato sauce into the large skillet and mix.

For the pasta:
1. Bring a pot of slightly salted water to a boil. Add pasta and cook according to package instructions (10 – 12 minutes).
2. When done, drain off the water.
3. Mix pasta with the homemade Bolognese sauce and sprinkle grated Parmesan cheese on the top.
4. Serve and enjoy.