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You need about half a kilo of lean sheep meat.Cut a half into pieces and mince the other half. Fry minced onions, celery and carrot along with olive oil on a pan. As the herbs will get browned, pour out all the meat. Sprinkle with red or white wine and let evaporate. Add some bottle or fresh tomatoes, salt, pepper and cook under a low heat Mind the sauce won't get too condensed; it should be quite liquid. Season the pasta and sprinkle aboundant grated pecorino cheese.
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