Preheat the oven to 350°F.
Season the short ribs with salt and pepper. Heat a skillet over high heat and sear the short ribs, turning to brown all sides. Transfer to a plate.
Place the carrots, onions, rosemary, thyme, and bay leaf in a braising dish with a lid. Place the seared short ribs on top, and add in the tomato paste, water, wine, and bouillon cubes. Add more water to ensure the liquid comes at least halfway up the sides of the meat.
Cover and braise in the oven for 2-2:30 hours, until the meat yields no resistance when a skewer is inserted.
In a medium saucepan over medium heat, heat the olive oil, onions and garlic and cook for 5-7 minutes, until softened. Add the canned tomatoes and sugar and bring to a simmer for 10 minutes. Turn off the heat and stir in the basil, salt and pepper to taste.
Bring a large pot of salted water to a boil for the pasta. Add the pasta, stirring to prevent clumps. Cook to al dente, according to package instructions, strain and return to the pot, drizzled with oil to prevent sticking.
Remove the braised meat from the liquid and coat in the tomato sauce.
Season the ricotta with the salt and pepper.
Divide the pasta, beef and sauce between bowls. Top with ricotta and parmesan.