Put a large pan or a dutch oven on medium heat and brown the mince, stirring occasionally to make sure there are no lumps left.
Add olive oil if necessary, the mince will release some fat so you might not need to add any.
Add the onions and garlic, sauté until soft and translucent.
When the onions are softened, add celery and carrots, sauté for another 5 minutes.
Add the red wine, deglaze the pan and let it totally evaporate.
Stir in the tomato paste, chili (optional), chopped tomatoes, black pepper, sugar, stock, bay leaves, and thyme.
Bring the sauce to a boil and simmer for a minimum of 30 minutes, preferably for up to 2 hours on low heat with a lid on. If you want to thicken the sauce, cook it without the lid until it has the desired consistency.
Stir occasionally while cooking to make sure there is enough liquid and it doesn’t stick to the bottom. Check the seasoning and add salt if needed.
Start cooking the pasta 15 minute before the sauce is ready, following the cooking instructions on the packaging.
To serve, place a portion of cooked pasta on a plate and top it with bolognese sauce. Or simply toss the pasta with the sauce.
Garnish with plenty of grated parmesan cheese and chopped parsley.