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How:
In a medium size nonstick pot, sauté onion with the 2 tablespoons oil over medium heat, for 7 - 10 minutes or until translucent and wilted. Add in the garlic and continue sautéing for another 3 minutes. Add in the ground tomato and 1 cup water, and then increase the heat to high. Add in the cinnamon, clove, oregano, chicken base, bay leaf and mint.
When the sauce has reached a boil, reduce the heat to medium and cook partially covered with lid for 20 minutes, or until sauce has reduced to half and has thickened nicely. The sauce is ready when the onion pieces have disintegrated (you can no longer see them because they have broken down). In the meantime, bring a large pot of water to a boil which is set over high heat.
When water is at a boil, add in the salt and the pasta, and then stir frequently until the water and pasta have come to a boil (as to prevent the pasta from sticking to the pot). Boil pasta for 10 minutes, or longer according to preference; occasionally stirring pasta to prevent sticking. Once cooked, drain the pasta and then return it to the large pot. Add in the prepared sauce and toss well. Transfer pasta to serving dish, sprinkle grated cheese and chopped parsley, and then serve.
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