Next, add the chopped onions into the pot and saute until slightly softened and translucent, about five minutes. Season with 1/2 tablespoon of salt while sauteing.
Add beef and pork, and increase the heat to high. Cook until the meat is brown, breaking into small pieces with the back of a spoon, about 15 minutes. Season with an additional 1/2 tablespoon of salt.
Stir in diced tomatoes and tomato sauce, as well as cinnamon sticks and cloves. Reduce heat to low. Simmer with lid slightly ajar until the sauce is thick, stirring occasionally, about 90 to 120 minutes.
When the sauce is just about ready, cook the pasta in a very large pot of boiling salted water until just tender, but still firm to bite. Drain and return the pasta to the same pot. Stir in a ladle of sauce and swish around, lightly coating the noodles. This will keep the pasta from clumping together and imbues the sauce's flavors into the starch.
Right before serving, add in fresh parsley to the sauce and incorporate evenly.
Serve the Bolognese atop warm noodles, along with freshly grated Parmigiano Reggiano.