Lamb Pasta E Fagioli

Ingredients

60 ml virgin olive oil
30 ml virgin olive oil
550 gr lamb stew meat
1 celery stalk
1 carrot
8 gr garlic
850 gr veal
200 gr flageolet beans
4 sprigs oregano
2 gr marjoram
4 tomatoes
80 gr elbow macaroni
40 gr parmesan cheese
1 onion
3 pot
30 ml olive oil over high heat on top of the stove

Instructions

oil and add the celery, carrot and garlic. Cook, stirring, 1 minute. Return the meat to the pot. Add the stock and beans. Bring to a boil, add the marjoram or oregano, cover, and bake 1.5 hours, or until the lamb is cooked and the beans are tender. Meanwhile, using a small paring knife, cut off tip and stem of the tomatoes. Remove the seeds and core, leaving only firm, outer pulp. Slice one side of each tomato and lay it flat on work surface. Cut into 1 cm lengthwise strips, pile up strips and cut across into 1 cm pieces. Reserve on a plate until needed. Add the macaroni to the casserole, replace in oven, and cook, covered, another 20 minutes, or until pasta is tender. Remove the fresh herb sprigs and add the tomatoes. Transfer to a large tureen or divide among individual soup bowls. Offer grated cheese, minced onions, ground pepper and olive oil as garnishes at the table.