Categories: Lamb, Italian, Pasta, Veal 
      Yield: 8 servings 
  
    1/4 c  Virgin olive oil; PLUS            3/4 c  Dried flageolet beans 
      2 tb Virgin olive oil                         -=OR=- Red kidney beans 
      2 lb Boneless lamb stew meat             4    Sprigs fresh oregano 
      1    Celery stalk; finely minced              -=OR=- Marjoram, -=OR=- 
      1 sm Carrot; finely minced               1 tb -Dried Marjoram 
      1 tb Finely minced garlic                4    Plum tomatoes 
      6 c  Veal, lamb or chicken stock       3/4 c  Uncooked elbow macaroni 
 
----------------------------------GARNISH---------------------------------- 
    1/2 c  Grated Parmesan cheese                   Freshly ground pepper 
           -=OR=- Romano cheese                     Virgin olive oil 
      1 sm Onion; finely minced            
  
  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 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. 
   
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK