Cut the meat into riblets. Over high heat, in a little olive oil, fry the meat until brown on all sides (do in two batches). Season with salt and pepper, then once brown, remove and set aside.
Turn the heat down to medium, add the onion and cook for a couple of minutes until soft. Add the garlic, chillies and herbs. Cook for a minute before adding the tomato paste. Cook for another minute then add the balsamic vinegar. Cook for another minute then add the tomatoes, sugar and bay leaves. Season with freshly ground salt and black pepper and bring to a simmer.
Add the meat to the tomato sauce, turn heat down to low and cook for an hour and a half.
Remove the bones. They should just pull away from the meat very easily now.
Cook linguine according to package instructions. When done, serve immediately with the meaty sauce. Add some freshly grated Parmigiano and fresh basil leaves. Enjoy!
