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Heat olive oil in a medium sized pot over high heat. Caramelize the onion and the garlic.
Add the ground meat. Start breaking it apart with a wooden spoon. Add a bit of kosher salt (to help remove its juices).
Add the cloves, allspice, the bay leaves, thyme, and cinnamon. Pour in the wine and stir until it evaporates.
Once the meat has dried completely from its juices. Add the chopped tomato and tomato paste and stir for a minute or 2. OPTIONAL: At this point, you may add 1-2 tablespoons of flour to thicken the sauce.
Cover with water and add the carrot and celery. Reduce heat to medium-low and simmer for about 1 hour and 30 minutes or until sauce is thick enough.
Season with pepper and extra salt if needed.
Cook pasta according to package instructions.
Serve with plenty of sauce and grated cheese on top.