1 onion
2 cloves garlic
1 lb. ground beef
Salt
14 1/2 oz. tomatoes (1 3/4 c.)
8 oz. tomato sauce
1 tbsp. wine vinegar
2 tsp. chili powder
2 tsp. ground cumin
1/4 tsp. ground cinnamon
1/2 lb. spaghetti

Chop onion. Mince garlic. In a frying pan, cook ground beef over medium high heat until no longer pink. Reduce heat to low. Add onion, garlic and 1 3/4 teaspoons salt. Cook until onion is tender, about 5 minutes. Add tomatoes with their juice, the tomato sauce, vinegar, chili powder, cumin and cinnamon. Break up tomatoes with the side of a spoon. Continue simmering until thick and flavorful, about 20 minutes.

Meanwhile, cook spaghetti in a large pot of boiling salted water until done. Drain. Serve with the sauce. 4 servings.