1. Bring 2 quarts (1.9 L) of salted water to a full rolling boil in a large saucepan (4-quart / 3.8 L or larger).
2. Stud the onion half with the 2 cloves by pressing the clove stems into the cut face of the onion.
3. Add the macaroni, butter, and the clove-studded onion to the boiling salted water. Cook at a steady boil for 10-14 minutes, until the macaroni is tender but not mushy — a strand should bend without resistance when pressed between two fingers, with no chalky white center visible when bitten.
4. Drain the macaroni through a colander. Remove and discard the onion and cloves.
5. Return the drained macaroni to the saucepan over medium-low heat. Add the Tomato Sauce II and stir to combine. Heat for 3-5 minutes, stirring occasionally, until the sauce is bubbling at the edges and the macaroni is thoroughly coated and hot throughout.
6. Add the grated cheese and wine. Stir to incorporate. Cook for 1-2 minutes more, until the cheese is melted and no raw-alcohol aroma remains. Serve immediately.
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