In a medium saucepan, heat the oil and sauté the onions over medium heat for about 3 minutes, or until soft. Add the tomato paste and cook, stirring, for 2 minutes, or until glossy. Add the wine and pepper and simmer for 1 minute. Add the grated tomatoes, cinnamon stick, salt and about 1 tablespoon sugar, or to taste, and bring to a boil. Reduce the heat to low, cover and simmer for 20 minutes, or until the sauce thickens. Remove from the heat and discard the cinnamon stick.

The sauce will keep in the refrigerator for up to 4 days.

Variations:

Add 1-2 springs rosemary, thyme or oregano

To sweeten the sauce, instead of sugar, add ½ cup sultanas or 1 finely grated carrot

Just before serving, add a handful basil leaves, torn with the fingers, to the sauce

To add depth, sauté 2-3 slices of bacon or ½ cup chopped spicy sausage, together with the onions.