Peel 4 garlic cloves, then lightly crush them while keeping them whole.

Cut the pork ribs into individual pieces, then season them with salt and black pepper.

Heat 45 ml (3 tbsp) extra-virgin olive oil in a large saucepan over medium heat, then add the crushed garlic.

Add 1 sprig fresh rosemary to the fragrant oil, then cook for 1 minute without burning the garlic.

Add the seasoned pork ribs to the saucepan, then brown them on all sides for 8 to 10 minutes.

Pour in 375 ml (12.7 fl oz) red wine, then simmer for 8 to 10 minutes until mostly evaporated.

Stir in 400 g (14.1 oz) tomato paste, then cook it for 2 minutes to deepen its flavor.

Add 500 g (17.6 oz) tomato passata, then stir until the sauce is smooth and evenly combined.

Cover the saucepan and simmer the rib sauce over low heat for 120 minutes, turning the ribs occasionally.

Remove the tender pork ribs from the sauce, then pull the meat from the bones with clean hands or two forks.

Discard the bones, then return all shredded pork meat to the tomato sauce.

Cook 400 g (14.1 oz) mezze maniche pasta in a large pot of salted boiling water until 2 minutes before al dente.

Drain the pasta, then add it directly to the pork rib sauce.

Toss the pasta with the sauce over medium heat for 2 minutes, then add a splash of pasta water if needed for a glossy coating.

Divide the pasta among 4 plates, then finish each serving with grated Pecorino Romano cheese and chili pepper.