This is a sauce with nice flavor from Greek Cooking for the Gods, posted for ZWT IV. I like it with a bit of crushed red pepper added in, and as one reviewer said, it's also good with some black olives added.
In a large, deep skillet over medium high heat, warm oil.
Add onions and garlic and saute till translucent (about 5 minutes).
Add beef and brown well, breaking meat up as it cooks.
Stir in cloves, cinnamon, bay leaf, tomatoes, tomato paste and wine. Stir, reduce heat and simmer till thick and flavors are well blended (about 1 hour).
Bring a large pot of water to a boil, add macaroni and cook according to package directions, or till just tender to the bite (15-20 minutes). Drain well. (the original recipe calls for 2 lbs of pasta - this sounded like a huge amount to me, so use your own judgement regarding your own family's tastes).
Place half the macaroni on a large heated platter. Sprinkle generously with cheese. Place remaining macaroni on top and sprinkle again with cheese.
Melt butter in a large skillet over medium high heat till it foams and turns golden brown, stirring constantly with a wooden spoon so that it does not burn.
Pour butter over macaroni then spoon some of the meat sauce over the top.
Serve macaroni with remaining meat sauce in a bowl alongside. Pass additional cheese and serve immediately.