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Brown some olive oil with a mirepoix consisting of lard, onions, carrot, celery, garlic, marjoram and a piece of chili. As the herbs are worn out, add the peeled tomatoes cut into pieces or some bottle tomatoes. Put some salt and cook it over a low heat, until the sauce will be sufficiently condensed. Boil the pasta in salted hot water (fine the rigatoni), strain it and season it with the prepared sauce. Sprinkle the pasta with grated pecorino cheese and serve it hot.
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