Heat the extra virgin olive oil in a pan and brown the bones slowly. Add the chopped up onion and celery, the peeled and crushed garlic and a little later, add the lamb meat cut into cubes of about 1cm and the bay leaf. Moisten everything with the white wine and let it evaporate. Continue cooking for approximately 45 minutes, adding the vegetable stock a little at a time. When cooked, remove the bones, add salt to taste and part of the santoreggia leaves.
To prepare the garnish: pour the oil into a small saucepan and, after having sautéed the garlic golden brown, add the tomatoes, which have been peeled, cut into small pieces and deprived of seeds.
Cook for 10 minutes and add salt to taste. Then pass through a sieve so as to obtain a puree. Meanwhile, cook the pasta in plenty of salted boiling water, drain it and then toss it with the lamb sauce.
Creating a ripple effect, spoon the tomato puree onto the middle of the plate and arrange the pasta on top. Garnish with the remaining santoreggia leaves and flakes of Pecorino.