Place the ribs on the grill and season with salt and pepper on both sides.

Put the oil, the minced garlic and onion in a pan. Cook for 2-3 minutes, then add the tomatoes and the glass of wine. Bring the whole mixture to a boil, move the ribs to the pan and add the beef broth; cover the pan and put it on the stove for 20-25 minutes until the meat is tender and will easily fall off the bone.

Remove the ribs from the cooking liquid. Using a large spoon, remove any excess fat from the cooking liquid surface. Using a ladle, transfer the cooking liquid to a blender or food mixer, work until the mixture is smooth. Pour the sauce into a pan and keep warm over low heat.

Remove the meat from the bones and using 2 forks, chop the meat into small pieces. Mix the minced meat in the sauce. Season with salt and pepper to taste.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 8 to 10 minutes. Drain the pasta and put it in a large serving bowl.

Using a perforated spoon, remove the meat from the sauce and add it to the pasta, then pour 1 cup of sauce over the pasta. Sprinkle with parmesan and parsley before serving.