Bucatini with lamb sauce

Peel and crush the garlic; rinse and dry the rosemary and the bay leaf. Heat the oil in a saucepan and lightly fry the garlic, the bay leaf and the rosemary. Once the garlic is golden higher the heat, add the meat and brown it, then add a pinch of salt and pepper then sprinkle with wine.Let the wine evaporate over a medium heat and covered, then pour the canned tomato and simmer over a very gentle heat, covered for an hour, adding a bit of water if necessary; when cooked remove the bay leaf and the sprig of rosemary.Cook the bucatini in plenty of boiling salted water; drain them and place them in a serving dish; sprinkle with pecorino, pour the sauce over it and serve immediately.