Pastitsada (Corfu-Style Pasta with Veal Sauce)

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1/2 cup extra-virgin olive oil

2 pounds boneless veal shoulder, trimmed of fat and cut into 1-inch cubes

2 large onions, finely chopped

3 garlic cloves, chopped

Salt and freshly ground black pepper, to taste

1/2 cup dry red or white wine

1 tablespoon white wine vinegar

3 whole cloves

1 cinnamon stick

2 bay leaves

2 pounds ripe tomatoes, peeled, seeded and finely chopped

1 pound perciatelli

1/2 stick unsalted butter, melted

1 cup freshly grated kefalotyri cheese