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Place your pan on a high heat and drizzle in a good few tablespoons of olive oil.
Add the mince to the pan, and break it up well with a wooden spoon. Season generously, and fry for 5-8 minutes.
Meanwhile, peel and finely chop the onions and garlic. When the mince has started to brown, stir them in with the oregano and cinnamon.
Fry for a further 5 minutes, reducing the heat a little, stirring everything together.
Stir in the tomato puree, fry off for a minute or two, then add the pasta to the pan.
Pour over the beef stock, season and bring to the boil. Cover the pan, reduce the heat to low and simmer for 20 minutes, stirring once or twice.
While the pasta is cooking, mix together the creme fraiche and egg yolks. Finely grate the cheese and stir in most of it with a generous pinch of salt and pepper.
When your pasta is ready, turn your grill to high. Gently toss the pasta and sauce in the pan together.
Spoon the creme fraiche mixture over the top and sprinkle with the remaining grated cheese, plus an additional pinch of dried oregano.
Place under the grill for 3-5 minutes, until golden and bubbling on top.
Remove and leave to stand for at least 5-10 minutes before serving.