I made this Spaghetti and Meatball recipe the other day. Overall, I thought it was a good recipe. I liked the subtlety of the cinnamon; it provided enough interesting flavor without being too overwhelming. There were, however, certain things I would do differently next time. First, I would add more panade to the meatball mixture for a softer texture. Second, I think I added too much sugar in the beginning (about twice the amount Lisa called for). I thought the canned tomatoes were on the sour side, so I kept adding sugar until I achieved the flavor I liked. I didn't realize that as the sauce simmers for hours, all the flavors become more concentrated (including the sugar). When I was ready to serve the sauce, it was slightly on the sweet side. My biggest tip for this recipe is not to overdo the seasoning in the beginning. Develop a good base flavor and then season to perfection before serving.
You've got to finish the pasta in the sauce! It's probably the most important rule for pasta: doing so allows the pasta to absorb the flavor, allows the starch on the outside of the pasta to thicken the sauce, and keeps the pasta from sticking together. Otherwise, you end up with bland, sticky pasta separated from the sauce - yuck.