In a Dutch oven or large saucepan cook half of the lamb or beef in hot oil until the meat is brown; remove meat. Repeat with remaining meat. Set all the meat aside.
Cook the onion in the drippings until tender. Drain fat. Stir all of the meat, the water, dried tomatoes, cinnamon, oregano, salt, and pepper into the Dutch oven. Bring to boiling; reduce heat. Cover and simmer about 45 minutes for the lamb or about 1-1/4 hours for the beef or until the meat is nearly tender.
Stir mushrooms, green beans, carrots, zucchini, and pasta into the meat mixture. Return to boiling. Cover and simmer about 20 minutes more or until meat, vegetables, and pasta are tender. Stir in the tomato sauce; heat through. Makes 4 main-dish servings.