Using a large pot, sauté the olive oil, chopped onion, garlic, oregano, basil, garlic salt, rosemary, cinnamon, pepper flakes and capers until the onions caramelize.
Add in the tomato paste.
In a sauté pan, brown the ground beef and veal/turkey.
Drain the fat and add to the pot with the onions on medium heat.
Add tomato sauce, crushed tomatoes, bay leaf, black olives, eggplant, and green olives.
Bring to a boil, cover, then reduce the heat and simmer.
Fill a pot halfway with water and bring to a boil.
Add 1 tsp of olive oil, 1 tsp of salt and 1 pound of pasta.
Cook the pasta until al dente and drain.
Pour 1 cup of cold water over the pasta in the strainer.
Add the cooked pasta to the sauce and serve.