In a large heavy bottomed saucepan on medium heat, add the olive oil.
Once the oil is hot, add the onions, carrots, celery and garlic. Fry, stirring regularly for about 10 minutes or until the vegetables have softened. If heat seems to high, reduce to medium low.
Add the minced beef, the allspice, the garlic powder and some salt and pepper, and cook beef until browned, breaking up any clumps that form with a wooden spoon. You may choose to drain the beef of its fat at this point.
Add the crushed tomatoes, tomato paste, sugar, basil leaves, dried oregano, bay leaves, the beef stock cube, fennel seeds, red chili flakes, the beef stock cube, water/grape juice/or additional beef broth, and cherry tomatoes. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hr to 1 hr 15 min.
After 1 hour of cooking, check on seasoning and adjust as necessary. You should have a thick flavorful sauce. Remove the lid, and let the sauce continue to simmer for another 15-20 minutes for the liquid to reduce further.
Serve with cooked pasta noodles (you can toss the noodles directly into the sauce if you like) and garnished with fresh parmesan and extra basil if desired.