In a large skillet over medium high heat, brown the ground beef until cooked completely. Add the cooked ground beef to the bottom of the slow cooker pot.
In the same skillet over medium heat, add the onion and garlic and cook until the onion is translucent, pour in the red wine and bring to a simmer. Let simmer for 2-3 minutes to burn off the alcohol. Pour the red wine and onions into the slow cooker with the ground beef.
To the slow cooker, add the rest of the ingredients (not including the spaghetti) and stir. Cook on HIGH for 3-4 hours or LOW for 6-7 hours. During the last 20 minutes of cook time, cook the spaghetti according to package instructions on the stove top.
Serve the bolognese with the spaghetti by mixing some of the sauce into the spaghetti and then pouring more over the top.
Top with parmesan cheese and fresh basil if desired, enjoy!
Notes
Store the sauce in the refrigerator for up to 3 days in an airtight container, or store in the freezer in a freezer safe container for up to 4 months.
Let defrost overnight in the refrigerator and reheat on the stove top.
For red wine to cook with use, cabernet sauvignon, pinot noir, or merlot.
White sugar can be used in place of the brown sugar, I like to use the brown sugar because it adds a deeper richer flavor to the sauce instead of just using white sugar as sweetener.