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Lamb Pasta E Fagioli

1/4 cup extra virgin olive oil
1/4 cup dried pinto beans
1/4 cup dried navy beans
1/4 cup dried red kidney beans
2 tbsp extra Virgin olive oil
2 lb boneless lamb stew meat
4 sprigs fresh oregano
3 celery stalk; finely minced
3 carrot; finely minced
1 Tbsp dried marjoram
3 Tbsp finely minced garlic
4 fresh plum tomatoes
6 cups lamb or chicken stock
1/4 cup uncooked elbow macaroni
1/4 cup uncooked small shell pasta
1/4 cup uncooked spinish pasta

1/2 cup grated Parmesan cheese
extra virgin olive oil
1 sm red onion; finely minced
freshly ground pepper

In a dutch oven or 3-quart 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 1/2 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 1/4-inch lengthwise strips,
pile up strips and cut across into 1/4-inch pieces. Reserve on a
plate until needed. Add the pasta 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.

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