1 cup fresh tie
1 cup fresh bow
5 lbs prime beef steak or chuck roast (cut into cubes or strips)
1 lb authentic dry Italian pasta (such as penne, rigatoni, or spaghetti)
1 can (28 oz) San Marzano crushed tomatoes
2 tbsp tomato paste
1 tsp dried oregano
4 cloves fresh garlic, thinly sliced
3 tbsp extra virgin olive oil
½ cup freshly grated Parmigiano-Reggiano, plus more for garnish
Kosher salt and freshly cracked black pepper to taste
Fresh basil leaves for garnish
1 large shallot, finely minced
1/2 cup low-sodium beef broth