Begin by drizzling olive oil into a large pan over medium heat. Add the chopped red onion, diced carrot, and celery, sautéing them for 4-5 minutes until softened and fragrant.

Next, stir in the minced garlic and let it cook for an additional minute. Then, incorporate the tomato paste, allowing it to release its robust flavors.

Add the ground beef to the pan, cooking and stirring for 4-5 minutes until the meat is browned and no longer pink.

Pour in the dry red wine slowly, scraping any bits from the bottom of the pan. Cook until the alcohol evaporates, about 2-3 minutes.

Stir in the cinnamon, bay leaves, and crushed tomatoes, bringing everything to a gentle simmer. Lower the heat and let it bubble gently.

Allow the sauce to simmer for 30 minutes, stirring occasionally.

While the sauce is simmering, cook the pasta in a large pot of salted boiling water until al dente. Once cooked, drain and set aside.

Combine the cooked pasta with your delicious sauce in the pan, stirring well to coat every strand. Toss in the grated Parmesan and serve immediately.