Recipe - Lamb Pasta E Fagioli

One fourth cup Virgin olive oil; PLUS
2 tablespoon Virgin olive oil
2 pound Boneless lamb stew meat
1 Celery stalk; finely minced
1 small Carrot; finely minced
1 tablespoon Finely minced garlic
6 cup Veal, lamb or chicken stock
Three fourths cup Dried flageolet beans
=OR= Red kidney beans
4 Sprigs fresh oregano
=OR= Marjoram, =OR=
1 tablespoon Dried Marjoram
4 Plum tomatoes
Three fourths cup Uncooked elbow macaroni

GARNISH
One half cup Grated Parmesan cheese
=OR= Romano cheese
1 small Onion; finely minced
Freshly ground pepper
Virgin olive oil

Date: Mon, 20 May 1996 01:41:39 0500 (CDT)

From: "Mr. & Mrs. Pro and the crew" D.Pro@coretech.com

IN A DUTCH OVEN or 3quart heavy pot, heat 2 tablespoons olive oil over
high heat on top of the stove. Add the lamb in batches and brown well on
all sides. Do not crowd the pot or the meat will steam rather than brown.
Remove and reserve as pieces become brown. Discard fat. Preheat oven to
350F. When all the meat has browned, lower heat to low, add 2 tablespoons
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 One half 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 1/4inch lengthwise strips, pile up strips and cut across
into 1/4inch 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.

Posted to MealMaster Recipes List, Digest #140