Trim excess fat from steak; cut steak into 4 serving-size pieces. Set aside.
Combine onion, carrot, celery, garlic, cinnamon, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Place one-fourth of mixture on each piece of steak. Roll up jellyroll fashion; tie each steak roll with string to secure stuffing.
Brown steak rolls on all sides in hot oil in a large Dutch oven. Drain off oil. Add water; bring to a boil. Reduce heat, and simmer, uncovered, 1 hour. Add tomato paste, sugar, remaining salt, and pepper. Cover and simmer 30 minutes or until tender. Serve steak rolls and sauce over hot cooked spaghetti.