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In a wide pot add olive oil to cover the base, add capsicums, onions and garlic and saute over medium heat until soft and lightly coloured.
Add the herbs, spices and bay leaf and saute for 15 minutes, then add tomato paste and cook out until paste has thickened.
Deglaze with red wine and reduce until alcohol has cooked out, by roughly half. Add the chopped tomatoes and season with salt.
Place the pork shoulder in sauce and cover with a lid. Reduce heat and simmer for 3 hours.
Allow sauce to cool, then remove pork shoulder. Using two forks, shred pork and place the shredded pork back into the sauce.
Cook the pasta according to packet instructions, then toss the pasta through the sauce, and serve with grated parmesan.