500g |
dried haricot beans |
60g |
unsalted butter |
6 tablespoons |
extra virgin olive oil |
1 |
large onion, peeled and thinly sliced |
3 |
garlic cloves, peeled and roughly chopped |
1 teaspoon |
dried oregano |
2 |
fresh bay leaves |
1 |
medium carrot, peeled and roughly chopped |
2 |
celery sticks, trimmed and roughly chopped |
250g |
lamb neck, shoulder or leg, trimmed of fat and chopped into 5-cm cubes |
2 tablespoons |
concentrated tomato puree |
350g |
tomato passata |
|
sea salt |
|
freshly ground black pepper |