In large skillet or a slow-cooking pot with browning until, crumble meat with onion and garlic. Break up pieces of meat with fork and cook until it loses its red color. Drain off excess fat. In slow-cooking pot, combine browned meat, onions and garlic with remaining ingredients.
Cover and cook on low for 6 to 8 hours. Serve over hot spaghetti. May be made ahead of time and frozen. Makes 6 to 8 servings. NOTE: I often add red wine to make up the 1 cup beef bouillon; say, 3/4 cup bouillon and 1/4 cup wine.