1- Blanch the tomatoes, drain, remove the skin, seeds and juice and chop roughly. Trim and wash the carrot, celery, garlic, shallot and onion then chop keeping the shallot separate.
2- Put 4 spoons of oil in a saucepan, add the chopped vegetables and fry until soft; add the meat and fry until brown on all sides, pour in the red wine and leave to evaporate; add the chopped tomatoes, season with salt and pepper, pour in the broth, cover and cook on a moderate heat for about an hour, stirring occasionally with a wooden spoon and adding a little extra broth if required.
3- In the meantime, put the remaining oil in a pan and fry the shallot until soft without browning, add the peas and fry briskly, season with a pinch of salt and pepper, pour in a ladle of water and continue to cook on a medium heat for 10 minutes; add to the meat sauce 2 minutes before the end of the cooking time. Cook the pasta in plenty of salted water until it is “al dente”, drain, add the meat sauce and grated Parmesan cheese then serve.