Ingredients
- 20 g de pecorino
- 400 g de viande d'agneau, sans os et dénervée, en morceaux
- 2 gousses d'ail
- 50 g de céleri branche
- 50 g de carotte
- 100 g d'oignon
- 1 brin de romarin frais
- 30 g d'huile d'olive extra vierge
- 100 g de vin rouge
- 150 g de tomates
- 1 pincée de sel
- 1 pincée de poivre moulu
- 360 g de pâtes fraîches aux œufs, type pappardelle ou tagliatelle
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