Roughly chop the onion, peel the garlic. Heat 3 tbsp. oil in a large pot, salt the meat and fry it for about 4 minutes. Remove from the pot. Add the remaining oil to the pot, sauté the onion and pressed garlic briefly until translucent. Add the meat, pour in the wine and reduce for about 2 minutes. Stir in tomatoes, cinnamon, allspice, salt and pepper. Pour in 1 l of water and stir. Simmer, half covered, until the meat is tender, about 2 hours. Season to taste with salt and pepper. If the sauce is too thin, thicken with cornflour. Cook the macaroni until al dente. Drain, return to the pot and fold in the butter.
Arrange the macaroni and giouvetsi and sprinkle with cheese.