In a large mixing bowl, combine plain flour, large eggs, sea salt, olive oil, and water. Knead until smooth and elastic, about 5-7 minutes. Cover and let rest for 30 minutes.

In a heavy pot, heat olive oil over medium heat. Brown stewing beef and spare ribs for about 10 minutes, then add onions and garlic. Cook until fragrant. Pour in red wine and tomatoes, simmer for 2 hours.

Bring a large pot of salted water to boil. Cook ziti until very al dente, around 6-7 minutes. Drain, toss with olive oil, and let cool.

Preheat oven to 180°C. Grease a baking pan with butter. Roll out dough and line the pan, leaving overhang. Layer ziti, ragu, salami, provolone, eggs, and meatballs. Finish with ragu on top.

Fold over the dough to seal the timpano. Cover with foil and bake for 1 hour, then uncover and bake for an additional 30 minutes until golden brown.

Remove from oven and let rest for 30 minutes before slicing to maintain shape.