Veal Ragu with Campanelle

Ingredients

• 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

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