Work the semolina with a generous tablespoon of oil, a pinch of salt and that little water necessary to obtain a soft but consistent mixture.

Divide into pieces, shape into 0.8 inch diameter sticks and cut these to a length of 1.2 inches. Dimple with the fingers, and line them up, floured, on a pastry board. Meanwhile, prepare the sauce. Put into a pan a tablespoon of oil, the chopped onion and lard and sauté.

Add the chopped meat, the chopped parsley and rosemary and continue to sauté. Blend in the tomato, a ladleful of water and cook slowly for about one hour, adding more water, if necessary.

Cook the dumplings in abundant salted water, drain them and dress with the sauce and grated Pecorino.

Serve hot.