Spaghetti with Hot Soppressata and Beef Sauce

Ingredients:

2 tablespoons EVOO
5 ounces hot Soppressata or good-quality pepperoni, casing removed, grated with a box grater
1 pound ground beef
Kosher salt and freshly ground pepper
4 cloves garlic, minced
1 Tbsp fresh rosemary, very finely chopped
1 bay leaf
1 carrot, peeled and grated
1 medium onion, chopped
3 tablespoons tomato paste
2 cup chicken stock, divided
One 28 ounce can whole peeled San Marzano tomatoes
1 pound spaghetti
1/4 cup fresh basil leaves, torn
Grated Parmesan, for serving

Directions:

1. 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 beef and cook, crumbling with a wooden spoon, until browned. Season with a little salt and 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 broth, stirring and scraping up any browned bits from the bottom of the pot with a wooden spoon. Add the remaining stock and tomatoes, breaking up the tomatoes with the spoon, and simmer until thickened, 20 minutes.
2. Bring a large pot of salted water to a boil in a pot. Add the pasta and cook until al dente. Reserve about 1 cup starchy cooking water 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 Parmesan.