Baked Penne Pasta with Meat Ragu

Season ribs with salt and pepper. Heat the oil in a large saucepan or Dutch oven over medium-high heat. Add the ribs and brown well on all sides. Remove the ribs from pan and add onions, garlic and red pepper flakes. Cook over medium heat until onions are softened, about 5 minutes.

Stir in the wine and simmer, scraping up browned bits, about 2 minutes. Return the browned ribs to the pan. Add the tomatoes with their juice and bring to a boil. Reduce heat to low, cover and simmer until meat is falling off the bones, about 2-2 1/2 hours. Remove the ribs from the sauce and let cool.

When cool enough to handle, shred the meat, discarding the fat and bones. Return the meat to the sauce and season to taste with salt and pepper. Simmer the sauce over low heat while preparing the pasta. Cook penne pasta according to package directions. Drain pasta and add to the sauce. Toss to coat well and transfer to a 9 by 13-inch casserole dish. Sprinkle grated mozzarella cheese on top and bake in a 350-degree oven for 25-30 minutes or until cheese is melted and browned.