Spaghetti Bolognese

I'm typically one of those cooks that buys spaghetti sauce in the supermarket.  It shortens cooking time, at least I thought previously, by this huge chunk of time.  Just open a can and pour.  But I found this recipe on an evening where I needed a quick meal idea and had absolutely no ideas so I gave it a try and it did not disappoint.  I found this out on Ahead of Thyme (what a genius name) and it will be one I pull out often.  Not only because it is delicious but it's honestly not much more time consuming than "open a can and pour" but SO much better.

Ingredients
1 lb. spaghetti noodles, uncooked
2 + ½ tablespoons olive oil, divided
1 lb. ground beef
1 medium onion, finely chopped
½ tablespoon garlic, minced
1 (24 oz.) can tomato sauce
2 tablespoons tomato paste
1 teaspoon Worcestershire sauce
1 teaspoon granulated sugar
½ teaspoon salt
½ teaspoon ground black pepper (or to taste)
¼ cup fresh parsley (+ more for garnish), finely chopped
¼ cup Parmesan cheese, grated

Directions
Bring a large pot of salted water to a boil over medium high heat. Add spaghetti noodles and ½ tablespoon olive oil and cook till al dente (fully cooked but still firm) according to package directions, about 10 minutes. Drain and rinse the noodles under cold water to cool off completely and set aside. 

Heat the remaining 2 tablespoons of olive oil in a medium cooking pot or 4 qt. Dutch oven for 2 minutes over medium high heat until the hot oil sizzles. Add ground beef and stir well to cook until browned, about 5-7 minutes.

Add onion and garlic. Stir well to combine and continue cooking for 3-4 minutes until soft and tender.

Add tomato sauce, tomato paste, Worcestershire sauce, sugar, parsley, salt, pepper, and parsley. Stir well to combine. Bring the meat sauce to a simmer, then turn the heat down to low and simmer for 10 minutes uncovered, stirring occasionally.

Add the spaghetti to the pot and toss well to coat with the sauce.

Serve the spaghetti with a sprinkle of Parmesan cheese and fresh parsley on top.