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Fill a saucepan up with cold water and pour out the sheep or goat 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 about three hours. Take off the meat and strain the stock. 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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