In a large stock pot heat the olive oil then add the onion and cook on low until the onion turn clear and begins to get tender.
Add the ground meat, breaking it up into small piece and continue cooking for 4-5 minutes until the meat is completely cooked through and no pink remains.
Add the garlic and tomato paste and cook, stirring, for one minute. Then add the stock, cinnamon, cloves, allspice, bay, parsley, salt and pepper then bring to a simmer, cover the pot and allow to cook for about 40 minutes. Stirring occasionally.
Add more water if necessary but this should make a fairly thick sauce. Serve over pasta when piping hot.
0 servings