Mix flour and eggs in a bowl until they form a dough.
Knead the dough on a floured surface for ten minutes until smooth.
Cut an egg-sized piece of dough and keep the rest covered with a damp cloth.
Pass the dough through a pasta machine nine times, gradually decreasing the thickness setting.
Repeat the rolling process for all the remaining dough.
Hang the pasta sheets to dry for two hours until firm but flexible.
Cut the pasta into 60 rectangles using the foil tray bases as a template.
Heat olive oil in a pan over moderate heat.
Fry onions, carrots, and garlic until golden then move to a stock pot.
Brown the beef mince in batches and transfer to the pot.
Brown the pork ribs and add them to the pot.
Deglaze the frying pan with beef stock and pour into the pot.
Add tomatoes, remaining stock, oregano, and bay leaves to the pot.
Bring to a boil then simmer the ragù for two hours.
Remove meat from the rib bones and discard the bones.
Melt cream, mustard, and 200g of cheddar in a pan over low heat.
Blend olive oil and basil in a food processor to make basil oil.
Layer ragù and a pasta sheet in each tray and brush with basil oil.
Repeat the layering with ragù, pasta, and oil twice more per tray.
Ladle the cheese sauce over the top layer of pasta.
Top with remaining cheese, breadcrumbs, and a drizzle of basil oil.
Bake immediately at 180°C for 25 minutes or freeze for later use.
Cool and lid the trays before freezing for up to one month.
Cook from frozen at 180°C for one hour.