Let the bread soften in the milk and add 20gr of Pecorino, 1 egg, salt, black pepper, chopped rosemary and a pinch of nutmeg; stir the mixture and shape it into patties of 4-5 centimetres of diameter. Coat the meatballs in flour and fry them in a non-stick pan by adding 3 tablespoons of olive oil. Set aside.
In a separate pan, pour 4 tablespoons of olive oil, half carrot and half celery stalk (both cut into small cubes) and let them stir-fry for a couple minutes. Add the onions cut into slices and put a lid on the pan. Allow to cook for about 1 hour and add the meatballs with their cooking oil and the tomato pulp. Let cook for an additional 30 minutes. Add salt as required.
Let the ribs cook for about 15 minutes in a non-stick pan with 2 tablespoons of oil, a pinch of salt and pepper. In the meantime, cook tagliatelle in abundant salty water. Drain them while al dente and add them to the Genovese. Stir with Pecorino. Serve by garnishing with the ribs in sight.