Heat the olive oil in a large pan over a medium heat and cook the onion and garlic, stirring, for a few minutes until just starting to soften. Add the mince, breaking it up into small pieces as you stir and cook for 5 minutes, or until browned all over.
Stir the cinnamon, tomato purée and sugar in and cook for a minute before adding the chopped tomatoes. Fill the empty tomato can to half full with water and add to the mince. Stir thoroughly, bring to the boil then turn down and simmer with the lid on for 20 minutes, then stir in the oregano.
Cook the pasta as directed on the packet and drain. Remove about ¼ of the mince mixture from the pan and set aside to freeze. Stir the drained pasta into the remaining mince. Divide into bowls and sprinkle over crumbled feta to serve.
Freezing and defrosting guidelines
Sauce is freezable. Cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place on medium heat, stirring occasionally until the dish is heated through.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.