Get your cooking pan heating on medium to high heat. Now, add a tablespoon of olive oil and fry the chopped onions for about 5 minutes or until it's soft. We're not looking to brown the onions, just to soften them. Once that is done, simply add your minced garlic and fry for a few minutes.
Next, we're going to add some chopped mushrooms and carrots. Now, add your minced beef and cook for 5 to 6 minutes. Stir gently. Now, add 1/2 cup of red wine to the pan and stir. Allow cooking for about 3-4 minutes or until the alcohol evaporates.
Now, add your tin tomatoes, tomato puree, oregano, thyme, Worcestershire sauce, crumbled beef stock cube, 1/2 a tablespoon of light brown sugar, half a teaspoon each of salt, and black pepper. Stir together and turn down the heat and let that simmer for about 10-12 minutes.
Now, in another pot of boiling water, start cooking your spaghetti. As soon as the spaghetti is ready, drain the water and serve it with your bolognese sauce.