Salse: Ragù alla Napoletana/Neapolitan Meat Sauce (Lamb version)

Ok... I know I am going a bit out of order but, a friend asked me to post this recipe so I am obliging him (enjoy Mario!). I will get back to the Antipasti in the next day or so. Here it is:

Ragù alla Napoletana/Neapolitan Meat Sauce (Lamb version)
If lamb is not your thing, try using beef, veal, or even turkey (for you health-conscious types). A traditional Ragù alla Napoletana is made with a large chunk of meat, rubbed with rendered lard, and eaten separately from the Primo (pasta course). I prefer Olive Oil to lard and add a bit more of the soffritto. A Mezzaluna is a half-moon shaped knife usually used to chop vegetables and herbs.

Ingredients:
1 1/2 pounds of ground lamb
1/2 cup carrot, finely chopped
1/2 cup celery, finely chopped
1 cup onion, finely chopped
3 - 4 cups tomato sauce
3 - 5 tablespoons Extra Virgin Olive Oil
1/2 cup of dry red wine
3 - 4 Bay leaves
Salt to taste (Black Pepper optional)
Preparation:
In a large skillet, warm the olive oil over medium-high heat. Finely chop the soffritto (vegetable mixture) with a Mezzaluna or a food processor, add the soffritto to the skillet, and cook until soft. Next, add the bay leaves and the ground lamb, salt, and pepper (if using). Cook until the lamb has browned and the juices have evaporated. Add the wine, scraping up any brown bits from the bottom of the pan using a wooden spoon. Simmer until the wine has reduced by half. Add the marinara sauce and simmer over low heat until the flavors have blended and the sauce has thickened. Serve with Tagliatelle, Tagliolini, or Spaghetti.