Preheat oven to 400°F (200°C). Grease two baking sheets with olive oil.

Combine beef short rib, chuck, brisket, and beef fat in a large bowl.

Add bread, garlic, salt, chili powder, chili paste, fennel seeds, anise seeds, and oregano to the meat mixture. Mix well.

Grind the meat mixture using a meat grinder with a 1/4-inch grind die into a large bowl.

Add red wine, ricotta cheese, and lightly beaten eggs to the ground meat. Mix by hand until well combined.

The mixture should be wet and tacky.

Form the meat mixture into 1 1/2-inch meatballs and place them on the prepared baking sheets.

Bake for 15-20 minutes, or until the meatballs are brown.

Reduce oven temperature to 300°F (150°C).

Transfer the baked meatballs to a roasting pan.

Pour the crushed plum tomatoes and their juices over the meatballs.

Cover the roasting pan with foil and bake for 1 hour to 1 hour 30 minutes, or until the meatballs are tender and have absorbed some of the sauce.

Scatter the torn basil leaves over the sauce.

Divide the meatballs and sauce among individual bowls.

Top with grated Grana Padano cheese and drizzle with extra-virgin olive oil.

Serve hot with crusty bread, if desired.