Sunday Sauce

Serves 6-8

2 lb boneless pork shoulder, cut into 2" chunks
1/4 cup olive oil
1 lb italian sausage
1 yellow onion, coarsely chopped
6 garlic cloves smashed and peeled
1/3 cup red wine
2 x 28oz cans crushed tomatoes or puree
3 basil sprigs
1 lb uncooked meatballs
1 1/2 lb tubular noodle like rigatoni or spaghetti
grated Parmesan or pecorino

season pork
large dutch oven 2 tbsp oil medium high
cook pork until browned on two sides 6-8 min total
transfer to bowl
brown sausage 4-6 min total
transfer to bowl
medium low, add 2 tbsp oil if needed
add onion, garlic, season 2-4 min
red wine, scrape bottom, 2-4 min
add tomatoes and basil
fill a tomato can with water
return pork shoulder, sausages, meatballs on top
add enough water to cover meat
partially cover pot, gentle simmer
stir occasionally 2-2 1/2 hours
make pasta
shred pork shoulder
reserve 1/2 cup pasta water
toss pasta with sauce
add pasta water as need to cause sauce to cling to pasta