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Ingredients

• 2 tablespoons extra virgin olive oil (EVOO)
• 5 ounces Calabrese salami or good-quality pepperoni, casing removed and 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 of sprigs of 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
• 1 can whole peeled San Marzano tomatoes (28-32 ounces)
• 1 pound spaghetti
• A few fresh basil leaves, torn
• Grated Pecorino cheese, for serving

Description

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