1. Season beef generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Sear the beef on all sides until browned, then set aside.
2. In the same pot, sauté onion and garlic until fragrant. Stir in tomato paste and cook for 1 minute.
3. Add crushed tomatoes, beef broth, oregano, and basil. Stir well and return the beef to the pot. Cover and simmer on low for 3–4 hours, or until the beef is fork-tender.
4. Shred the beef using two forks and return it to the sauce. Adjust seasoning if needed.
5. Cook rigatoni according to package instructions. Drain and toss with the sauce and shredded beef.
6. Serve warm, garnished with parsley or grated Parmesan.