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Ingredients
  • Ditalini Rigati Pasta
  • Lentils
  • 1 Carrot chopped
  • 1 Celery stick chopped
  • ½ Onion
  • 2 Garlic cloves crushed
  • Rosemary fresh
  • 1 L Vegetable stock 4.2 cups
  • Pecorino Cheese As much as preferred
  • 5 tbsp Tomato Passata
  • Extra Virgin Olive Oil EVOO
  • Salt and pepper as much as required
  • Guanciale or pancetta optional
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