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.