Instructions: For herb rub: Combine herb rub ingredients. Rub over ribs.

Preheat oven to 350 degrees. Heat oil in a large, deep, oven-proof skillet or Dutch oven over medium-high heat. Add ribs and brown them on all sides. Remove meat.

For sauce: Pour off all but 2 tablespoons of fat from pan. Add onions, celery, garlic and diced fennel. Cover and cook five minutes, until vegetables begin to soften, stirring occasionally. Add wine and stir, scraping up brown bits from bottom of pan. Bring to boil and add tomatoes, stock and fennel tops.

Add ribs to pan, cover, and bake 1 1/2-2 hours, until meat is quite tender.

(Or cook on stove over low heat.) If sauce is too liquid, remove meat and keep warm. Skim fat from sauce and reduce by boiling for 10 to 15 minutes. Taste and season with salt and pepper.

Meanwhile, cook noodles just until done. Drain noodles and put on platter.

Top with ragout and sprinkle with cheese.

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