Heat 1 tablespoon olive oil on medium heat (5). Add crushed garlic and diced onions. Cook approx 7 minutes. Transfer to slow cooker when done.

Add another 1 tablespoon olive oil and increase heat to medium-high (7). Add meat and cook until all is brown, breaking up meat as it's cooking. Transfer to slow cooker when done.

Turn heat back to medium (5) and add red wine to pan. Bring to a light simmer and scrape remaining bits from pan into the wine then add to the slow cooker.

Add all remaining ingredients to the slow cooker and cook on low for at least 6 hours.

When done cook spaghetti al dente, drain and add Bolognese sauce to pan with a few mL of pasta water. Heat on medium and toss pasta gently with sauce for a few minutes until sauce has nicely thickened and coats the spaghetti.