Italian Sunday Gravy (Sugo)

Pour the olive oil into a large pot or Dutch oven and heat it over high heat. Season the pork on all sides with salt and pepper. Place the pork in the hot oil and sear it until it's nicely browned on all sides. Once browned, remove the pork from the pot and set it aside.

Lower the heat to medium. Add the onions to the pot and sauté them until they become soft, which should take about 5 minutes.

Add the garlic and chili flakes to the pot. Continue cooking for another 2 minutes, until the garlic becomes fragrant.

Stir in the tomato paste and keep stirring for about 1 - 2 minutes, until it darkens slightly and coats the other ingredients.

Add the tomatoes, bay leaves, and parsley to the pot. Season the mixture with salt and pepper. Take one empty tomato can and fill it ½ to ¾ of the way with water. Pour the water into the pot and stir everything to combine. If you're using whole peeled tomatoes, use the back of a wooden spoon to break them apart. For a smoother sauce, you can use an immersion blender.

Bring the sauce up to a boil. Once boiling, add the pork loin, sausage, and meatballs to the pot. Then, reduce the heat to low.

Cover the pot, but leave the lid slightly ajar. Simmer the sauce on the lowest possible heat setting. Stir the sauce about every 20 minutes to prevent the bottom from burning. Let it simmer for about 3 hours, or until the pork is falling apart. Once done, turn off the heat and let the meats sit in the sauce until you're ready to eat.

Taste the sauce and add 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.

Toss the al dente pasta with a little bit of the sauce. Transfer the remaining sauce to gravy boats or another serving vessel. Serve the pasta with the platter of meats and the sauce on the side. Provide a bowl of grated cheese and a bowl of ricotta for passing at the table.