Eu chamo isso de ‘Molho Secreto da Vovó’ porque é tão rico e saboroso que tem gosto de ter demorado horas (mas não demorou

1 tablespoon olive oil
1 onion, finely chopped
2 cloves garlic, minced
1 pound ground beef
1 can (28 ounces) crushed tomatoes
2 tablespoons tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup beef broth
1 tablespoon Worcestershire sauce
1 bay leaf
1 pound spaghetti
Freshly grated Parmesan cheese, for serving
Directions
1. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until the onion is translucent.
2. Add the ground beef to the skillet and cook until browned, breaking it up with a spoon as it cooks.
3. Transfer the cooked beef mixture to the slow cooker.
4. Add the crushed tomatoes, tomato paste, oregano, basil, salt, pepper, beef broth, Worcestershire sauce, and bay leaf to the slow cooker. Stir to combine.
5. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
6. About 20 minutes before serving, cook the spaghetti according to package instructions.
7. Descarte a folha de louro do molho. Sirva o molho à bolonhesa sobre o espaguete cozido e cubra com queijo parmesão ralado na hora.