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Fill a saucepan up with cold water and pour out the lamb meat along with a rib of celery, a carrot, a half onion and a ripe tomatoe.Put some salt and let it boil under a low heat, for forty minutes. Take off the lamb and strain the sock. Prepare the tagliolini (with eggs) and cook them in the stock. If you like, sprinkle the single dishes with grated pecorino cheese.
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