For the tomato-based pasta, I would recommend a medium-bodied red wine such as a Barbera, Sangiovese, or Chianti. These wines have good acidity that complements the acidity of the tomato sauce without overpowering the dish. For the grilled steak, I would suggest a full-bodied red wine like a Cabernet Sauvignon, Malbec, or a Syrah/Shiraz. These wines have bold flavors and firm tannins that can stand up to the robust taste and texture of a grilled steak.
You are a professional sommelier advising a couple on what wine to pair with their dinner. They are having a tomato-based pasta and a grilled steak. Which wines would you recommend for both dishes and why?