Heat the olive oil in a large skillet over medium high heat.

Add in the onion, carrots, and celery and sautee for 5 minutes.

Add the garlic and tomato paste and cook for 2 minutes.

Add the ground beef to the mixture and cook for 5 minutes or until browned.

Pour the wine into the pan to deglaze it and cook for 2 minutes.

Pour the vegetables and beef into the slow cooker.

Add in the salt, pepper, sugar, cherry tomatoes, crushed tomatoes, tomato sauce, beef broth, oregano, thyme, and Italian seasonings. Give it a stir and cook on low heat for 6-8 hours.

Cook the pasta according to the package directions.

Divide the pasta between bowls and top with the bolognese. Sprinkle with Parmesan if desired.

Freeze remaining Bolognese sauce for up to 6 months.