Heat a heavy bottom pan over a medium heat.
Add the olive oil to the pan and cook the pork until cooked and starting to brown. Remove the pork to a small bowl for later.
Drain any fat from the pan leaving 1 Tbsp. Add the chopped shallots, carrots and onions and garlic.
Sautée until the vegetables are soft and translucent.
Add the cinnamon and dried herbs and the tomato paste. Cook for 2 minutes taking care to not let the tomato paste burn.
Add the pork back to the pan and add the passata.
Season the sauce with the pepper flakes, brown sugar and balsamic vinegar.
Season with salt and pepper.
Cook the sauce out for about 20 minutes, until the sauce is thick and rich.
Season to taste.
Serve with pasta and bread.