Begin by adding a drizzle of olive oil into a deep pot and then adding the pork ribs and sausage. Cook over medium heat for about five minutes, or until slightly browned.
Once the pork is slightly browned, add in the garlic and onion and allow to cook for about two minutes.
Next, pour in the wine. Stir to combine the pork meat with the wine and cook for about two minutes to allow the alcohol to evaporate. The wine flavor will combine with the garlic and onion and absorb into the meat.
Follow this by adding in the tomato paste. Stir until the tomato paste is thoroughly combined.
Follow this by adding in the tomato sauce. Mix to combine and then add in the cubes of parmigiano or pecorino cheese. The cheese will add a delicious flavor to the sauce!
Bring the sauce to a simmer and then reduce the flame/heat to low to continue to simmer for at least two hours. The longer, the better and more flavorful the sauce will be!
After the sauce has cooked for about an hour and forty minutes, bring a large pot of salted water to a boil. Once boiling, add in the pasta and cook until al dente, or for one to two minutes less than per the package instructions.
Strain the pasta and put back into the large pot it was boiled in. Scoop two ladles of the sauce into the pasta pan. Mix to thoroughly combine. Divide the pasta into bowls or dishes and add another scoop of sauce on top of each dish. Sprinkle with some freshly grated pecorino or parmigiano cheese and enjoy with some of the pork sausage or pork ribs on the side.