- Heat olive oil in large skillet set over medium heat; add beef and cook until well browned.
- Using slotted spoon, transfer beef to large stockpot. Add stock, tomato pasta, celery, carrots, onion, barley, garlic, bay leaves, mushroom, and salt and pepper to taste; bring to boil.
- Reduce heat; simmer, stirring occasionally, for about 1 hour or until beef is very tender and starting to shred. Ladle into large bowls.
Recipe provided by Joseph Ciminera
- Crumble sausage into large saucepan. Add 2 tbsp cold water; cook over medium-high heat, turning occasionally, for 3 minutes or until browned. Remove with slotted spoon; set aside. Pour off and discard any drippings.
- Add oil; heat until warm. Add garlic and sage; cook for about 1 minute or until fragrant. Add beans; cook, stirring, for 1 minute. Add broth and 4 cups water. Increase heat to high and bring just to boil, scraping up browned bits at the bottom of saucepan.
- Reduce heat to medium-low; cover partially and simmer for 15 minutes. In blender or food processor, purée half of the beans and enough broth to cover. Return to saucepan; add macaroni and reserved sausage. Simmer for about 5 minutes or until macaroni is al dente. Stir in spinach, vinegar, salt and pepper. Ladle into bowls; sprinkle with Pecorino Romano.
Recipe Provided by Chef Sharon Sanders