1.  Cook beef in large skillet until browned.  Drain and hold on the side.

2.  In now empty skillet, add the olive oil, onions, garlic and saute until translucent (about 5 minutes).

3.  Add the tomato paste and cook, stirring constantly until it turns a darker red (about 1-2 minutes). 

4.  Add wine, stirring with a wooden spoon to deglaze, continue cooking until wine is reduced by half. 

5.  Stir in tomatoes, sauce, and spices, stir in a pinch of baking soda,

6.  Add beef and bring to a slow simmer. 

7. In a separate pot, boil pasta until al dente, drain. 

8. Toss pasta with pecorino romano, add beef mixture, and serve.