Pat the ribs dry and season all over with salt. In a large heavy-bottomed pot, sear them over medium-high heat until deeply golden on all sides. Work in batches if needed. Remove and set aside.

Lower the heat and add olive oil, onion, and garlic to the same pot. Sauté until softened and fragrant, about 5–7 minutes. Season with a pinch of salt and red pepper flakes.

Crush the peeled tomatoes by hand (or blend if you prefer a smooth sauce), then add them to the pot along with the water and basil. Bring to a simmer.

Return the seared spareribs to the sauce. Partially cover the pot and simmer gently for 1½ to 2 hours, stirring occasionally, until the ribs are tender and the sauce is full of depth.

While the sauce simmers, soak the bread in milk until softened, then break it up well with your hands. In a large bowl, combine the ground meats, soaked bread, garlic, parsley, eggs, Parmigiano, and salt. Mix gently by hand and form into meatballs — don’t overwork the mixture.

In a large skillet, heat a generous drizzle of olive oil over medium heat. Fry the meatballs in batches, turning until browned on all sides. They don’t need to be fully cooked through — just beautifully golden.

During the final 15–20 minutes of simmering, nestle the browned meatballs into the sauce. Let them gently finish cooking in the pot, absorbing all that flavor.

Boil the pasta in generously salted water until al dente. Drain, then toss immediately with 1 cup of grated Parmigiano Reggiano. Add a few ladlefuls of sauce and mix until the pasta is glossy and well coated.

Plate the pasta, then spoon more sauce on top. Serve with the meatballs and ribs, and finish with another sprinkle of Parmigiano.