2 tablespoons EVOO
5 ounces Calabrese salami or good-quality pepperoni, casing removed, grated with a box grater
1 pound ground lamb or beef
Kosher salt and freshly ground pepper
4 cloves garlic, grated or finely chopped
A couple sprigs fresh rosemary, very finely chopped
1 bay leaf
1 carrot, grated
1 medium onion, very finely chopped
3 tablespoons tomato paste
1 bottle plus 1 cup dry red wine (save the rest for dinner)
1 cup chicken stock
One 28-to-32-ounce can whole peeled San Marzano tomatoes
1 pound spaghetti
A few fresh basil leaves, torn
Grated pecorino, for serving
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