In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Season the pork generously with salt and pepper. Sear the pork on all sides until golden brown, approximately 6–8 minutes. Remove the pork and set aside.

Reduce the heat to medium and add the diced onion to the pot. Sauté for about 5 minutes, or until softened. Add the garlic and a pinch of red chili flakes, stirring frequently to prevent burning. Cook for an additional 2 minutes.

Stir in the tomato paste and cook for 1–2 minutes, allowing it to caramelize slightly. Add the canned tomatoes along with their juices, using a wooden spoon to break them apart. For a smoother sauce, blend the tomatoes with an immersion blender. Add one can of water to the pot, along with the bay leaves and parsley.

Return the seared pork to the pot, then add the sausage and meatballs. Ensure the meats are submerged in the sauce. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and allow the sauce to simmer for 3 hours, stirring every 20 minutes to prevent sticking.

After 3 hours, taste the sauce and adjust the seasoning with salt, pepper, or a pinch of sugar if needed. Remove the bay leaves and any bones from the pork.

Transfer the meats to a large platter using a slotted spoon. Toss cooked pasta with a small portion of the sauce and serve with the platter of meats. Offer the remaining sauce in a gravy boat or serving dish. Garnish with grated Pecorino Romano cheese and serve with ricotta on the side.