In large, heavy stockpot, brown beef, breaking up as you stir. Salt and pepper while browning. During last minutes of cooking add some wine. When cooked set aside in bowl.
Saute onions in olive oil stirring occasionally until onions are translucent. Salt and pepper while cooking. Add garlic, splash mixture with wine and cook until garlic becomes fragrant not brown, transfer to meat in bowl.
Heat tomato paste in butter, stirring constantly for 2 minutes: careful not to burn. Add back in beef then tomatoes, tomato paste, tomato sauce, wine and water. Add basil, oregano, thyme, parsley, brown sugar, salt, crushed red pepper, and black pepper.
Stir well and barely bring to a boil. Simmer on very low, stirring frequently for at least an hour.
Test for seasonings and adjust if need be. Continue cooking for 2-4 hours for the best results.
Cook spaghetti according to package directions. Plate pasta and spoon sauce over top then sprinkle with Parmesan cheese.