First, season the pork shoulder with 1 teaspoon of salt, then add it to a large pot like a @lecreuset with a tablespoon of olive oil and brown the meat on medium high heat for about 12 minutes.

Remove it with a slotted spoon. Then add the pancetta to the same pot and get it crispy and render down the fat.

Cook for about 7 minutes on medium heat. Remove with a slotted spoon and add to the pork. Then brown the sausage and break it up with a wooden spoon, cool on medium high heat for about 10 minutes or until fully cooked and remove with a slotted spoon.

Add the sausage to the other pork and set aside.

Next add in a little more oil- about a tablespoon to the pot. Now add in the onion and cook for 10 minutes on medium heat. Season the onion with a 1/2 teaspoon of salt.

Then add the garlic and tomato paste and cook for another 3-4 minutes.

Then deglaze the pan with the red wine. Cook together for 3-4 minutes before adding the canned tomatoes and about 1 cup of water.

Season again with a 1/2 teaspoon of salt and a little pepper. Then add the meat back to the sauce and simmer on low heat for 3 hours. The longer the better.

Check for seasoning every 45 minutes or so. Add more salt if needed. Also add water if it reduces too quickly.

Serve over a big bowl of pasta and top it with Parmesan cheese.