Mix all ingredients, except squash, in the bowl of a crockpot. Cook on low 8 hours.
You could mix all ingredients (except wine and broth) in a large Ziploc and freeze for later use.
Roasted Spaghetti Squash:
Slice squash in half lengthwise and scoop out all seeds.
Place cut side down in a large casserole dish and fill with water about 1/4 up the side of squash.
Cover with foil and roast 25 minutes.
Flip squash to face cut side up, re-cover, and roast an additional 20 minutes, or until skin is easily pierced with a fork.
Remove from oven and allow to cool to a point where it is easily handled.
Scoop out insides gently.
Top with Bolognese sauce.