- 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
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 onions 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 the pasta. 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.