Bring a large pot of water to a rolling boil over high heat. Add the macaroni and cook 2 minutes shy of al dente, about 5 minutes, stirring often. Drain well.

Meanwhile, heat olive oil in a large, straight-sided skillet over medium heat. Once hot, add the beef and sausage. Cook, breaking up with a wooden spoon into crumbles, until cooked through.

Add the shallots are garlic to the skillet, cook for 2 minutes. Deglaze the pan with the tomato puree and black pepper, to season. Reduce heat to medium-low and simmer for 4 minutes to thicken.

Transfer the cooked macaroni to the skillet. Before stirring, add the Parmesan and mix well.