Cinnamon Bolognese Sauce


  • 1 tablespoon olive oil

  • 1 clove garlic, thinly sliced

  • 1 small onion, chopped

  • Kosher salt, to taste

  • 2 pounds ground beef

  • 1 (14.5-ounce) can diced tomatoes

  • 1 (14.5-ounce) can tomato sauce

  • 2 cinnamon sticks

  • 6-8 cloves

  • 1/4 cup chopped fresh parsley leaves

  • 1 pound spaghetti


  1. Heat olive oil in a Dutch oven or large pot over medium high heat. Add garlic and sauté until the edges are golden, about 2-3 minutes. Add onions and cook, stirring occasionally, until translucent, about 5 minutes. Season with salt, to taste. Add beef and cook until browned, about 5-8 minutes, making sure to crumble the beef as it cooks; season with salt, to taste.

  2. Stir in diced tomatoes, tomato sauce, cinnamon sticks and cloves. Reduce heat to low; simmer, stirring occasionally, with lid slightly ajar, until sauce has thickened, about 90-120 minutes. Stir in parsley.

  3. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.

  4. Serve immediately with spaghetti.