A Greek take on spaghetti in meat sauce.

• 2 lb ground lamb or beef
• 2 onions
• 2 cloves garlic
• 1 carrot
• 1 15-oz can diced tomatoes
• 1/4 cup water
• 2 Tb tomato paste
• 1 tsp sugar
• 1 cup red wine
• salt & pepper
• 1 bay leaf
• 1 pinch / 1 stick cinnamon
• 2 whole cloves
• 1/4 cup olive oil
• 1 lb. spaghetti
• salt
• 7 oz. parmigiano-reggiano cheese

1. Saute onions and carrot until softened and slightly colored.
2. Add garlic, tomato paste, and ground meat. Cook until browned.
3. Add wine. Simmer until evaporated.
4. Add tomatoes, water, cinnamon, cloves, bay leaf, salt, and pepper.
5. Cover and simmer 30 min.
6. Serve over cooked spaghetti and top with cheese.