Heat oil (1 1/2 tbsp) in a large pot over medium-high. Cook onion (1) and garlic (2) 3 min until golden and soft.
Raise to high, add beef (500 g) and cook, breaking up, until browned.
Add red wine (125 ml), simmer 1 min scraping the base until alcohol smell gone.
Add bouillon (2), crushed tomato (800 g), tomato paste (2 tbsp), sugar if needed (2 tsp), Worcestershire (2 tsp), bay leaves (2) and thyme (2). Simmer gently on medium 20-30 min, no lid, stirring occasionally and adding water if too thick.
Season salt and pepper to taste. Serve over spaghetti, tossing sauce and pasta together if time allows.