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Heat the extra virgin olive oil in a large heavy based saucepan, then add the onion, carrot, garlic and bay leaves and fry gently over a medium heat until the onion has softened.
Add the beef, ribs and sausages and fry for a few minutes, turning to seal. They won’t brown very well because of the quantity of meat.
Stir together the tomato paste and the red wine, then add to the saucepan and cook for a few minutes to cook off the alcohol.
Add the tomatoes, salt and pepper, parmesan and basil leaves. Use a little water to swish out all the tomato juices left in the tins and add that as well.
Stir well and bring to the boil.
Reduce the heat to low, cover with a lid and cook for 2 hours, stirring occasionally. Alternatively put into a 140°c oven for the 2 hours.
Lift out the meat and chop into bite sized pieces, removing any rind and bones from the spareribs.
Return the meat to the sauce and check for seasoning.
Boil up your pasta of choice and toss through enough sauce to coat, topping with additional meat.