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1. Arrange the sirloin chunks in an even layer on a rimmed baking sheet. Place in the freezer for 15 minutes.
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2. Meanwhile, in a large saute pan over medium-high, heat 1 tablespoon of the oil and butter. Add the onion, garlic and anchovies and saute until the onions are tender and the anchovies have broken down, about 5 minutes. Add the tomato paste and cook, stirring constantly, until it begins to darken, about another 5 minutes.
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3. Add the cherry tomatoes and vinegar, then stir well and simmer until the tomatoes begin to break down, about 10 minutes.
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4. While the sauce cooks, remove the chilled beef from the freezer. Place it in a food processor, working in batches so as to avoiding overcrowding the bowl, and pulse just until well chopped, but not ground.
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5. In a large skillet over medium-high, heat the remaining tablespoon of olive oil. Add the beef and sear, stirring occasionally, just until lightly browned, about 5 minutes. Add the red wine to the pan to deglaze, stirring to remove any bits from the bottom. Immediately transfer the beef and any liquid in the pan to the saucepan with the tomato sauce. Stir well and bring to a simmer. Season with salt and pepper.
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6. Serve the sauce over pasta and top with Parmesan.
