Veal Ragu with Campanelle

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2 tablespoons extra-virgin olive oil, 2 turns of the pan

1 1/4 pounds ground veal

1 carrot, chopped

1 onion, chopped

2 cloves garlic, chopped

1 bay leaf, fresh or dried

Salt and freshly ground black pepper

1/2 cup white wine

1/2 cup beef, chicken or vegetable broth

1 (28-ounce) can crushed tomatoes

12 to 15 leaves fresh basil, torn or shredded, plus extra for garnish

1 pound campanelle pasta, curly small lasagna shapes, cooked to al dente

Grated Parmigiano, plus 1/2 cup plus some for passing at the table