Place sun dried tomatoes in small pot and cover with stock and 1/2 cup water. Bring water to a boil then reduce heat to low and let the sun dried tomatoes reconstitute.
Place a large pot of water on the stove to come to a boil for the pasta.
Meanwhile, in a deep skillet or Dutch oven, heat 2 tablespoons EVOO, a couple of turns of the pan, over medium-high heat. Add beef and brown and crumble until the meat is deep brown in color, 8-10 minutes. Add onions, garlic, salt, pepper, red pepper flakes, and marjoram or oregano and cook a few minutes more to soften the onions.
Purée tangy, reconstituted sun dried tomatoes with the stock in food processor.