Heat olive oil in a casserole, add minced lamb an fry until golden.

Add in the chopped onion, mix and cook another 5 minutes.

Peel the carrot, chop its ends, cut it into smaller pieces and chop in a food processor. Add it to the casserole, mix and cook 3-4 minutes.

Add cherry tomatoes, salt, bay leaf, garlic, rosemary and thyme. Slowly cook down until they start to fall apart, for about 10-15 minutes. Season with salt and pepper and add tomato passata. Cover and cook 20-25 minutes over low heat. Garnish with basil leaves.

Once ragu is ready, cook the paccheri in salted boiling water for 8–10 minutes, or until al dente.

Serve paccheri pasta with ragu and Parmesan cheese immediately.