Sfoglini Bucatini with Greek Meat Sauce

Pour olive oil into a medium dutch oven, and place over medium low heat. Add in the red onion, stirring to coat in olive oil, and saute without browning until soft and translucent, about 5 minutes. Stir in the garlic and saute a minute or two more until fragrant.
Add in the ground meat, and raise the heat to medium. Use a wooden spoon to break up into pieces as it browns. Cook until all the meat is crumbled and brown, then pour off any excess fat. Drizzle in the red wine, and reduce by half, then add in the oregano, thyme, cinnamon stick, bay leaf, salt and pepper and stir well to combine.
Let spices become fragrant, about a minute or so, then stir in the crushed tomatoes. Bring to a simmer, cover, and cook, about 45 min to an hour, stirring occasionally.
Bring a pot of generously salted water to a boil. Cook the pasta to al dente, according to package instructions. Reserve 2 tablespoons of pasta water before straining.
Take the lid off of the sauce, and remove the thyme sprigs, bay leaf and cinnamon stick. Stir in the pasta water, then add in the bucatini and toss to coat the pasta. Serve.
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