Hearty Lamb Ragù with Rigatoni

plus 2 tablespoons extra-virgin olive oil

large carrots, finely chopped

large onion, finely chopped

medium red bell pepper, finely chopped

thickly sliced pancetta, cut into 1/4-inch dice

boneless lamb shoulder, cut into 1/2-inch dice

dry red wine

peeled Italian tomatoes, coarsely chopped, juices reserved

chicken stock or canned low-sodium broth

bay leaf

crushed red pepper

Salt and freshly ground black pepper

rigatoni

Freshly grated Pecorino Romano cheese, for serving