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Begin by browning the pork on all sides.
Prepare your meatballs and set them aside in a small bowl.
In the same pan, roll the meatballs and add them in.
Crush the San Marzano whole peeled tomatoes directly in the pan.
Add a generous amount of chopped garlic, fresh red pepper, and tomato paste.
Deglaze the pan with fresh tomatoes and a bit of water to ensure all the tomatoes are incorporated.
Swirl the water from the can and add it to the mixture.
Bring the sauce to a boil, then reduce the heat to a simmer and let it cook for about 20 minutes.
After approximately half an hour, add your pasta and fill the pot halfway with water.
Incorporate basil, garlic powder, bay leaves, and a touch of oregano.
Season the reserved meat with a layer of salt and pepper.
Add a pinch of sugar and a piece of peino, then cover the mixture halfway with fresh basil.