Heat 2 tablespoons of the oil in a large pan over medium heat. Cook the onion until soft, add the garlic, followed by the cinnamon, allspice, ground cloves, and dried oregano. Cook to release the flavors.
Fry until fully cooked and no pink shows at all in the meat (about 8 minutes). Add the tomato paste and stir into the meat.
Stir in the wine and allow to cook down.
Add the tomatoes, sugar, parsley, and fresh mint. Stir together, season with salt and pepper. Lower the heat and simmer for 25 minutes.
Meanwhile, cook the pasta according to the package instructions. Drain and serve topped with the sauce.
This recipe calls for ground beef, but authentic recipes would call for lamb. You could easily use ground pork or turkey too.
The longer you simmer, the deeper the flavor, so if you have the time, cook the sauce longer and add a little water if it gets too thick.
For a more authentic combination, instead of serving with Parmesan cheese, try using Greek Mizithra cheese.
For a low-fat option, try dry frying the meat and adding cooking spray when adding the onions and garlic.
Different regions of Greece use varied ingredients. Other options are adding cayenne pepper, ground cloves, bay leaves or topped with mozzarella cheese.