In a large saucepan, drizzle olive oil over medium high heat. Add the ground beef and cook, breaking up into small pieces, until browned. Stir in the onions and cook until softened. Add the garlic and cook just until fragrant, 30 seconds to 1 minute. Add the red wine and simmer for 2 minutes.
Stir in the cinnamon, sugar, allspice, cloves, salt, pepper, tomato sauce, and water. Reduce heat to low and simmer, uncovered and stirring occasionally, until just a little liquid remains, 45 minutes to 1 hour.
Stir in the parsley and butter until the butter melts.
In a large pot, bring water to a boil. Cook pasta until just tender, al dente. Drain and serve pasta topped with meat sauce and grated cheese.