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In a large skillet, heat the EVOO, one turn of the pan, over medium-high heat. Add the lamb or beef and cook, crumbling the meat, until well browned, about 5 minutes. Season with salt, pepper and cinnamon. Add the onion, garlic, chili pepper and oregano or marjoram, and cook, stirring, for 3-4 minutes. Stir in the tomato paste and cook for a minute then stir in the stock and simmer over low heat until thickened slightly, about 15 minutes.
In a saucepan, melt the butter over medium heat. Whisk in the flour and cook, stirring, for 2 minutes. Whisk in the milk and cook until thickened slightly; season with salt, pepper and nutmeg. Remove the sauce from the heat and whisk in the cheese.
To serve, spoon the meat mixture onto the rolls. Top with the cheese sauce.