In a small bowl, mix 1 teaspoon of salt with the black pepper. Pat the beef cubes dry with paper towels to remove excess moisture. Rub the meat with the seasoning.

Heat the sunflower oil in a large skillet (28 cm) until hot. Add half the beef cubes and brown for 2–3 minutes on each side. Remove and set aside on a plate, covered. Repeat with the remaining beef and set aside, covered

In the same pot, keeping the oil and browned bits from the meat, add the onions and sauté for 4 minutes. Add the garlic and stir until lightly golden. Return the beef to the pot. Deglaze with the wine and simmer until the alcohol evaporates, about 5 minutes. Stir in the tomato paste, pressing it against the base of the pan to release its flavor. Add the grated tomatoes, cinnamon, and bay leaves. Simmer for 10 minutes. Pour in 3 cups of water, bring to a boil, reduce heat, cover, and simmer for 2 hours, stirring occasionally.

Uncover, add the pasta, and stir in the remaining 4 cups of water. Add the remaining 1 teaspoon salt and simmer for about 20 minutes, or until the pasta is cooked through. Serve with plenty of grated anari or halloumi.