- Heat the extra-virgin olive oil in a large Dutch oven over medium-high heat. Add the beef mince and cook until browned, 3 to 4 minutes, breaking it up with a wooden spoon or potato masher (it works surprisingly well!). Once browned, season with a generous pinch of salt and some freshly-ground black pepper.
- Turn the heat down to medium. Add the onion and cook, stirring occasionally, until softened, 4 to 5 minutes. Add the garlic and the spices (cinnamon, allspice and clove) and cook for 1 minute, stirring constantly.
- Add the tomato purée and cook, stirring frequently, until it begins to darken, 2 to 3 minutes. Add the red wine and cook, stirring occasionally, until it is evaporated and the surface of the pot is almost dry.
- Add the crushed tinned tomatoes, stock, dried bay leaf and sugar. Stir to combine and bring the sauce to a simmer. Reduce the heat to low and simmer with the lid slightly ajar until the meat is very tender and the sauce has thickened, 1 to 1 ½ hours; stir occasionally.
- Taste and season with sea salt and freshly-ground black pepper. To serve (Greek-style), divide cooked spaghetti between bowls and top with the sauce and some grated gruyère cheese - enjoy!