Season all the meat with salt and pepper.
Sear all the meat in a large saucepan with some olive oil. Do not overcrowd the pan. You may need to do it in a couple of batches.
Remove the meat and, in the same pan, cook down the vegetables for 10 minutes on medium heat.
Add the meat back to the pan, turn the heat on high, and add the red wine. Reduce by half.
Open the canned tomatoes and pour them into a bowl. Crush the tomatoes with your hands and then add them to the meat. Pour 1 cup of water into the bowl, rinse the tomatoes off the sides, and pour into the pot.
Bring to a boil. Cover, lower the heat to a simmer, and cook for at least 4 hours until the meat is very tender.
Bring a large pot of salted water to a bowl. Cook the pasta as directed in the package.
Pour a few ladles of sauce into a large sauté pan. Add the cooked pasta to the sauce and sauté for a few minutes on high heat so the pasta can absorb the sauce.
Plate in a pasta bowl and spoon some meat into every dish. Garnish with Parmigiano Reggiano, fresh basil, and a drizzle of olive oil.
