Heat oil in medium saucepan over medium heat until shimmering. Add onion and cook, stirring frequently, until softened, about 3 minutes. Stir in garlic, cinnamon, oregano, mint, paprika, pepper flakes, and pepper and cook until fragrant, 1 to 2 minutes. Add wine and cook, stirring occasionally, until mixture is thickened, 2 to 3 minutes. Add tomato paste, beef mixture, and remaining ½ cup water and cook, breaking up meat into pieces no larger than ¼ inch with wooden spoon, until beef has just lost its pink color, 3 to 5 minutes. Bring to simmer; cover, reduce heat to low, and simmer for 30 minutes, stirring occasionally. Off heat, season with salt to taste. (Meat sauce can be refrigerated in airtight container for up to 3 days. Heat through before proceeding with step three.)