In a saucepan fry the ribs in 3 tablespoons of olive oil, then add the chopped celery, carrots and fresh onions. Leave the pan covered for five minutes, then add the white wine and let it evaporate. At the end add the tomato puree and hot water to cover the ribs, and let cook slowly for another 40 minutes. In the meanwhile cook the cabbage. Boil it for 2 minutes in boiled salted water, drain it, and pass it under cold water, drain it well.(keep two tablespoons of cooking water apart). Aside in a large frying pan, cook a crushed garlic in 4 tablespoons of olive oil and a pinch of chilli pepper. When the garlic gets brown, take ito ff, add half of the cabbage and let cook for a few seconds. In onother pan, cook the other half of the cabbage in the cooking water, previously kept aside, and let cook for about 20 minutes. Then blend the boiled cabbage and add it to the sauce of the ribs (cut the ribs into small pieces taking off the bones). Cook the pasta. Drain it al dente and add it to the sauce of the ribs. Cook all until creamy. Then add the Provolone del Monaco Cheese, chestnuts cut into pieces and the baked tomatoes. Serve placing the pasta on the cabbage and decore with whole chestnuts.