Tagliolini col sugo di agnello

• 1 small onion
• 1 carrot
• leaves from 1 small bunch

Chop together finely the onion, carrot, basil, and pancetta. Put them in a pan with the oil over medium heat. When the pancetta fat has completely melted, add the lamb and brown, stirring. Add the wine and let it evaporate, then add the tomatoes and 4 cups (1