Heat the EVOO in a Dutch oven
or other large pot over medium-high heat. Add the salami and cook until the fat is rendered. Add the ground lamb and cook, crumbling with a wooden spoon, until browned. Season with a little salt and more pepper. Add the garlic, rosemary, bay leaf, carrots
and cook until soft, about 5 minutes. Add the tomato paste
and cook, stirring, for 1 minute. Deglaze
with 1 cup wine, stirring and scraping up any browned bits from the bottom of the pot with a wooden spoon. Add the stock and tomatoes
, breaking up the tomatoes with the spoon, and simmer
until thickened, 30 minutes.
Bring the remaining 1 bottle wine
and 2 cups water to a boil in a pot. Add the pasta and cook until al dente
. Reserve about 1 cup starchy cooking liquid and drain
. Toss the pasta with the sauce and enough of the reserved cooking liquid to bring the dish together. Divide among shallow bowls and top with the basil
and lots of pecorino
Cook's Note: The sauce
can be covered and refrigerated for a make-ahead meal. Reheat over medium heat, partially covered. Remove the bay leaf before serving.