Heat the olive oil in a 4-quart pot over medium-low heat until shimmering, 1 to 2 minutes. Add
the carrots and onions. Sauté, stirring a few times, until tender, 3 to 4 minutes, being careful
not to burn the onions. Add the tomatoes, meat, sugar, tomato paste, paprika, Worcestershire
sauce and cinnamon. Stir in 1/2 cup of water. Increase the heat to high and bring to a boil.
Season with salt and pepper. Reduce the heat to a simmer. Cook until the meat and carrots are
tender, 20 to 25 minutes. To serve, lay the bottom of the buns onto a platter, or onto individual
dishes. Spoon an even amount of filling on top, and cover with the bun tops.