Step 1
Warmth a desirable Dutch oven over medium-high till sizzling. Divide red meat into 4 desirable loosely packed balls and standing in Dutch oven. With a sturdy spatula, aggressively flatten balls as though you were making break burgers; season with salt. Cook, undisturbed, till patties are properly browned and crisp on the bottom, about 4 minutes. Flip every patty, season with salt, and proceed to cook till 2nd facet is properly browned, about 3 minutes longer. Transfer patties to a plate and let cool a little bit.
Step 2
Lower warmth to medium. Cook onion in pot, stirring on the overall, till golden and browned across the perimeters, 10–15 minutes. (Some gentle scorching and sticking is k here; don’t be worried.)
Step 3
Whereas onions are cooking, switch patties to a cutting board and coarsely slash.
Step 4
Add garlic to pot and cook, stirring, till fragrant, about 30 seconds. The exhaust of a wood spoon or spatula, push onion-garlic combination to 1 facet of pot to create condo, tilting pot if vital to fetch some sizzling beefy over to the empty facet. Add tomato paste to empty condo and stir in sizzling beefy till fragrant and begins to darken, about 2 minutes. Add tomatoes, banana peppers, soy sauce, red pepper flakes, and chopped meat and stir the entire lot in pot collectively. Cook, stirring infrequently, till sauce is simmering and flavors have melded, about 10 minutes. Lower warmth to low and comprise warmth till prepared to exhaust.
Step 5
Meanwhile, cook pasta in a desirable pot of boiling salted water, stirring infrequently, till 1 minute worried of al dente (pasta will raze cooking within the sauce). Amplify warmth under sauce to medium. The exhaust of a spider or desirable slotted spoon, switch pasta to Dutch oven alongside with 2 cups pasta cooking liquid. Stirring constantly, add cheddar and 3 oz. Parmesan a handful at a time, allowing cheese to melt and emulsify into sauce between additions, about 3 minutes.
Step 6
Transfer pasta to a platter. Top with extra Parmesan.
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