In a large sauce pot heat olive oil over medium high heat. Add cuts of pork and Italian sausage (optional). Turn occasionally, allowing the meat to brown and develop flavor. Remove pot from heat and meat from pot when browned. Place meat in oven proof pan and place in preheated 325° oven.

Reduce heat to medium and place pot back on heat. Add small diced onions to pan and begin to caramelize, being careful not to scorch or over brown (burn). About 10-15 minutes. Add garlic cloves about half way into caramelizing the onions.

Once the onions are caramelized, add the white wine. Open cans of tomatoes while the wine is reducing.

As soon as the wine is reduced a little over half, reduce heat to medium low to low and add tomatoes, oregano, salt and pepper and water from rinsed out tomato cans (about 3/4 of a can of water). Red pepper flakes if you choose to use. Puree sauce with stick blender until smooth.

Add meat and meat drippings and lightly simmer for approximately 60 minutes. Stir frequently to ensure sauce doesn't scorch or burn. If sauce begins to stick to bottom, reduce heat.

Add fresh herbs, taste sauce and adjust seasoning if needed. Let simmer 10 minutes more. Serve with your favorite pasta or discover a new one.