Heat olive oil in a Dutch oven or large pot over medium high heat. Add garlic and saute 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.

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.

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

Serve immediately with spaghetti.