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1
Heat 2 tablespoons of oil in a heavy large frying pan over high heat.
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2
Sprinkle the steaks with salt and pepper.
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3
Cook the steaks until they are brown but still rare in the center, about 3 minutes per side.
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4
Transfer the steaks to a plate and set aside to cool completely.
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5
Add 2 more tablespoons of olive oil to the same pan.
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6
Saute the onions and carrots until the onions are translucent, about 8 minutes, with additional salt and pepper, to taste.
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7
Add the garlic and oregano, and saute for 1 minute.
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8
Add the wine and simmer for 1 minute.
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9
Add the marinara sauce and broth.
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10
Cover and simmer over medium-low heat to allow the flavors to blend, about 10 minutes.
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11
Season the sauce, to taste, with salt and pepper.
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12
Meanwhile, trim off any fat from the steaks, then cut the steaks into bite-size pieces and set aside.
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13
Bring a large pot of salted water to a boil over high heat.
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14
Add the rigatoni and boil until it is tender but still firm to the bite, stirring often, about 10 minutes.
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15
Drain the rigatoni.
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16
Toss the rigatoni and reserved steak pieces and any accumulated juices from the steaks with the sauce to coat.
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17
Transfer the pasta to bowls.
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18
Sprinkle with the Parmesan cheese shavings and serve.
