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Fill a saucepan up with cold water and pour out the goat meat, a piece of celery, a carrot, a half onion and a ripe tomatoe. Put some salt and let it boil under a low heat, for about three hours. Remove the meat and strain the broth. Add some salt if it is necessary. Make some tagliolini (with eggs) and cook them in the broth. Ladle it out and , if you like, sprinkle with grated pecorino cheese.
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