from Bon Appetit magazine, 2002
Makes 4 servings.
2 tablespoons olive oil
1 pound ground sirloin
2 large onions, halved, thinly sliced
1 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1/8 teaspoon ground cloves
1/3 cup dry red wine
2 tomatoes, cut into 1/2-inch pieces
1 8-ounce can tomato sauce
8 ounces large macaroni
Freshly grated Parmesan cheese
Heat oil in heavy large pot over high heat. Add meat and onions and sauté until brown, about 10 minutes. Reduce heat to medium and add cinnamon, cayenne, and cloves; sauté 5 minutes. Add wine, tomatoes, and tomato sauce; simmer until mixture is thick, stirring occasionally, about 10 minutes.
(Can be made 1 day ahead. Cool slightly. Chill sauce uncovered until cool, then cover and chill. Rewarm before continuing.)
Cook pasta in a large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Add to sauce and toss to coat. Season to taste with salt and pepper. Transfer pasta to bowl. Sprinkle with grated Parmesan cheese and serve.