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Heat the olive oil in a large pot or Dutch oven over high heat. Season the pork with salt and pepper, then sear it until browned on all sides. Remove the pork and set aside.
Reduce the heat to medium and add the diced onion to the pot. Sauté until soft, about 5 minutes.
Incorporate the sliced garlic and red chili flakes, cooking for an additional 2 minutes.
Mix in the tomato paste and cook for about 1-2 minutes until well combined.
Pour in the whole peeled or crushed tomatoes, bay leaves, and minced parsley. Season with salt and pepper, then add one empty tomato can filled with water. Break apart whole tomatoes if using.
Bring the sauce to a boil, then add the pork, sausage, and meatballs back into the pot. Reduce heat to low and simmer gently for about 3 hours, stirring every 20 minutes.
Once the sauce has thickened and the pork is tender, taste and adjust seasoning. Remove bay leaves and bones from the pork. Transfer meats to a serving platter.
Toss the cooked pasta with a bit of sauce, then serve the remaining sauce in gravy boats. Present the platter of meats alongside, with bowls of grated Pecorino Romano and ricotta cheese.