Preheat oven to 400°F.
For the sauce, heat EVOO in a deep skillet or saucepot over medium heat. Add onions and garlic, and season with salt and pepper. Cook to soften, 10 minutes. Add tomato paste, sugar, cinnamon stick, bay leaf and spices. Stir, add wine and reduce by half. Add tomatoes and simmer 15 minutes. Discard bay and cinnamon.