Tagliolini With Roast Sauce

Preparation:

Preparation: Peel the garlic; wash and dry the rosemary, separating the leaves from the woody part that you will throw away; mince these herbs and stake the piece of meat. Chop the bacon and place it with the butter in a saucepan over medium heat; as soon as the sauce has melted, add the piece of meat and let it brown well on all sides. After that, season the meat with salt and pepper and add the carrot and the celery rib, both washed, peeled and cut into rounds, and the tomato sauce diluted with the hot broth. Cook over a low heat in a covered container for about an hour and 45 minutes, adding a little broth if necessary. At the end, the cooking liquid must be abundant. Once the indicated time has elapsed, set aside the piece of meat, which you can serve as a second course, filter the cooking juices and season the tagliolini with this, which you will have boiled al dente in a pot with plenty of salted water, accompanying them separately with the grated Parmesan .