Ingredients:

2 tablespoons extra virgin olive oil

2-3 lbs pork loin, pork chops, ribs, and/or neck bones

Kosher salt and black pepper to taste

1 small yellow or sweet onion, finely diced

5 cloves garlic, very thinly sliced

Pinch of red chili flakes

3 tablespoons tomato paste

2 (28-ounce) cans whole peeled tomatoes or crushed tomatoes

2 bay leaves

1 tablespoon finely minced Italian parsley

Pinch of sugar (optional)

1 ½ lbs Italian sausage (hot, sweet, or both)

1 batch homemade Italian meatballs or 16-20 store-bought meatballs (cooked)

Pasta for serving

Grated Pecorino Romano cheese for serving

Ricotta cheese for serving

Instructions:

Sear the Pork:

Heat the olive oil in a large pot or Dutch oven over high heat. Season the pork on all sides with salt and pepper, then sear until browned on all sides. Remove the pork and set it aside.

Cook the Vegetables:

Lower the heat to medium. Add the diced onion and sauté for about 5 minutes, until softened. Add the garlic and red chili flakes, cooking for another 2 minutes.

Make the Sauce Base:

Stir in the tomato paste and cook for 1-2 minutes. Add the canned tomatoes (whole or crushed), bay leaves, and parsley. Season with salt and pepper, then add 1 can of water (using the empty tomato can). Stir everything together. If using whole tomatoes, break them apart with the back of a spoon, or use an immersion blender for a smoother sauce.

Simmer the Sauce:

Bring the sauce to a boil, then reduce the heat to low. Add the seared pork, sausage, and meatballs. Simmer gently on the lowest heat for about 3 hours, stirring every 20 minutes. The pork should be tender and fall apart easily.

Finish the Sauce:

Taste the sauce and adjust the seasoning with more salt if needed. Remove the bay leaves and any bones from the pork. Use a slotted spoon to transfer the meats to a large platter.

Serve:

Cook your pasta until al dente, then toss with a little of the sauce. Transfer the remaining sauce to a gravy boat or serving dish. Serve the pasta with the meats and sauce on the side. Offer grated Pecorino Romano and ricotta cheese for topping.