1. Lard the beef by first cuting the lard lengthwise into long square 1/8 inch strips. Stuff these strips into the meat using a larding needle, then tying the meat with a string for retain its shape after braising. You can also ask the butcher to do this for you, or you can simply wrap the beef with thin bacon slices before tying it.
2. Warm 2 tablespoons of extra virgin olive oil and 1 tablespoon butter in a large saucepan over low heat; add basil leaves, stir for 30 seconds then add the beef and brown it on all sides; add aromatic sea salt and 1 cup beef broth. Then simmer until all liquid is evaporated.
3. Add red wine and cook until reduced down to 1/3, then pour over the meat the pulped tomato sauce, diluted tomato paste.  Mix well and shake the saucepan gently, cover with a lid and simmer for 2 hours and 40 minutes, turning the meat every 30 minutes. Add more hot beef broth if necessary.
4. Remove beef meat from the saucepan and set aside to cool, then remove the string and slice it.
5. In a large pot, bring 1 1/2 gallons of water to a rolling boil; add asparagus stems and boil for 10 minutes, then remove asparagus stems with a skimmer and bring back to a rolling boil.
6. Add the coarse sea salt (4 tablespoons), add the pasta and cook until al dente.
7. Drain well in a colander.
8. Add cooked pasta to the sauce, combine, then add Pecorino cheese.Now,  mix well to combine all ingredients and serve with sliced beef on the side.

Suggested shape of pasta to use with this sauce:
Pappardelle, Spaghetti, Tagliolini, Fusilli, Penne rigate or Caserecce