Preheat the oven to 160°C. 

Bring a large pan to high heat, add the olive oil and sear the ribs for 1 minute on each side until golden brown, except the side where there is no meat on the bone. 

Place the ribs in a tray or baking dish where they can all fit under the sauce. 

Using the same pan, drizzle more olive oil, add the onions, garlic, carrots, celery and chopped herbs, sauté for 5 minutes. Add the tomato paste and stir through. 

Add the red wine and bring to the boil. Cook for 5 minutes and add the chopped tomatoes. Rinse the can with 1 cup of water and add to the sauce. 

Season with 1 tsp of salt, ½ tsp of pepper and the brown sugar. Add the bay leaves and cook for 10 minutes on low heat.  

Pour in the sauce on top of the ribs, place a sheet of baking paper on top and wrap with foil. Place into the oven and cook for 3 ½ hours. 

For the pasta, place the flour and eggs into a food processor, pulse until comes together into a thick, crumbly dough. 

Remove from the food processor and place on your kitchen bench. Bring it together by kneading with the heel of your hands pushing it away and then back to you until is smooth and elastic for approximately 8-10 minutes. 

Make a flat disk with the dough and cover it with clean wrap for 30 minutes.  

Ligthly dust the kitchen bench with flour. Flatten the dough using a rolling pin until the dough is like 4-5mm thick or thick enough to fit the widest setting of your pasta machine. 

Start from the widest setting on the roller and work your way down to the second or third last.  

Cut the long sheet of pasta into 4 equals parts and lightly dust it with flour. Place on top of each other and slice it across lenghtways into 2-3 cm wide ribbons. Separate them to not stick to each other and cover them with a tea towel. (Feel free to use premade pasta) 

Cook the pasta in salted boiling water just before serving for 2-3 minutes until al dente.  

For the basil dressing, place all the ingredients into a blender and blitz until vibrant green and runny like a dressing. 

Drizzle the pasta with half of the dressing and toss through. 

Serve the pasta with tender beef ribs on top, add sauce and drizzle with extra basil dressing. Grate or shave pecorino pepato on top and enjoy.