For spice bag, place bay leaves, allspice and cloves in double-thick, 6-inch square of 100-percent-cotton cheesecloth. Bring up corners; tie closed with clean kitchen string.
For meat sauce, in a 4- to 5-quart Dutch oven, cook beef, 2 cups onion and garlic until meat is brown and onion is tender. Drain off fat.
Stir in chili powder, cinnamon, cayenne pepper and cardamom. Cook and stir for 1 minute. Stir in broth, drained beans, tomato sauce, vinegar, Worcestershire sauce and salt. Add spice bag. Bring to boiling; reduce heat. Simmer, covered, for 45 minutes. Simmer, uncovered, about 15 minutes more or until sauce reaches desired consistency. Remove spice bag; discard.
To serve, top hot spaghetti with meat sauce. If you like, sprinkle with cheese and additional onion, and serve with oyster crackers. Makes 6 to 8 servings.