Heat the olive oil in a large pot. Add the onion and saute until onion is translucent. Add the garlic and stir.
Add the celery, carrot. Stir well then add the tomato paste. Season with salt and pepper. Add the oregano. Add the bay leaf, cloves and thyme and saute for a further 3 minutes.
Add 1/2 cup of water and the crushed boullion cube. Stir then lower the heat and cook for 15 minutes.
Increase the heat to medium and add the ground beef. Break the meat up to avoid large chunks and cook until brown all over.
Add the wine increase the heat and allow the alcohol to evaporate for a couple of minutes.
Add the tomatoes, cinnamon stick and 1 tablespoon of nutmeg. Break up the tomatoes and give it a good stir. Add 1/2 cup of water. If using add the gravy browning for color.
Lower the heat and simmer the sauce for 3 hours. Check occasionally and if too thick add a little more water.
Season with salt and pepper and serve over your choice of pasta.
