First clean the meat, removing fat and nerves and chop coarsely with a sharp knife.

Clean the garlic, mash it lightly and brown it with oil and rosemary.
Also add the meat and stir to brown it evenly.
After about ten minutes, add the red wine, stirring constantly.

Remove garlic and rosemary, add tomato pulp, salt and pepper and cook over low heat for about 30 minutes or until the sauce has thickened.

Towards the end of cooking, cook the tagliatelle in a large pot full of boiling salted water.
Drain al dente and add to the sauce.

Serve, decorate with fresh basil and pecorino and serve the tagliatelle with the hot lamb ragù.

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