Drunken Spaghetti with Hot Salami Meat Sauce

Ingredients

• 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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