In a large straight-sided skillet, heat 1 tablespoon extra virgin olive oil over medium-high heat. Add the lamb. Cook, breaking up the meat with a wooden spoon, until evenly browned, about 5-7 minutes. Using a slotted spoon, transfer the lamb to a plate. Drain off and discard the fat.
Place the skillet back on the stove and reduce the heat to medium. Add the remaining tablespoon of olive oil, along with the onions, carrots and celery. Season with salt and pepper. Cook, stirring occasionally, until the vegetables are tender, about 5 minutes. Add the garlic and bay leaf. Cook, stirring, until fragrant, 30 seconds. Add the tomato paste and give it a good stir to combine. Pour the wine into the skillet and bring to a boil, scraping up the brown bits on the bottom of the pan. Slide the lamb back into the pan and cook until most of the wine is absorbed.
Scrape everything to one side of the pan and then pour the tomatoes and their juices into the other side. Using kitchen scissors, roughly chop the tomatoes. Give everything a good stir, then sprinkle in the cinnamon and some more salt and pepper. Cook at a brisk simmer (adjusting the heat as necessary) for 15-20 minutes—stirring occasionally and breaking up the meat and tomatoes with a wooden spoon—until the vegetables are tender. Taste and season with additional salt and pepper as needed. Discard the bay leaf. Do Ahead: The ragu can be refrigerated for up to 3 days or frozen for up to 1 month. Reheat gently before serving.
In the meantime, bring a large pot of water to a boil. Season the water with salt. Cook the pasta until just shy of al dente. Reserve 1 cup of the pasta water. Drain the pasta, then put it back into the pot. Add the ragu. Place the pot over medium heat and stir the pasta to coat in the sauce; cook 1-2 minutes, or until the pasta is cooked through. Add some of the pasta water as needed to create a nice sauce (it should look a tad watery in the pan, as the sauce will continue to absorb once it’s plated). Remove the pot from the heat and stir in the grated Pecorino Romano cheese and the mint.
Twirl the pasta into shallow bowls and top with a bit more sauce and a dollop of fresh ricotta cheese. Drizzle some good quality extra virgin olive oil over the ricotta and sprinkle with mint. Serve and devour.