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1. Heat a large Dutch oven over medium-high
heat. Add oil; swirl to coat. Sprinkle ribs
with 1/4 teaspoon salt and 1/4 teaspoon pepper.
Add ribs to pan; cook 10 minutes, turning to
brown on all sides. Place ribs on a plate. Add
onion, carrot, celery, and garlic to pan; cook
5 minutes, stirring occasionally. Add 2 cups
water, tomato paste, basil, oregano, and
tomatoes to pan, gently breaking up tomatoes
with a spoon. Return ribs to pan. Cover, reduce
heat, and simmer 3 1/2 hours or until beef is
very tender.
2. Place ribs on a plate; remove and discard
bones. Shred beef with 2 forks. Stir beef,
remaining 1/2 teaspoon salt, and remaining 1/4
teaspoon pepper into tomato mixture; keep warm.
3. Cook pasta according to package directions,
omitting salt and fat. Serve beef mixture over
pasta.
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