Place your enameled cast-iron Dutch oven over medium-high heat and add 2 tbsp (30ml) of olive oil. Once hot, add the chunks of Italian sausage in a single layer. Sear for 3-4 minutes per side until dark browned crusts form. Remove to a plate.

Add the pork shoulder pieces to the same pot. Sear aggressively on all sides until a deep golden-brown crust forms. Transfer to the plate with the sausage.

Lower heat to medium. Add the chopped yellow onion to the pork and sausage fat. Sauté for 5 minutes until translucent. Stir in minced garlic and 2 tbsp (30g) tomato paste. Cook for 2 minutes until the paste darkens to a rust color.

Pour in 1/2 cup (120ml) red wine. Scrape up all the dark brown bits from the bottom with a wooden spoon. Let the wine reduce by half.

Pour in the crushed tomatoes. Stir in the dried oregano flakes, salt, and black pepper. Return the browned sausage and pork to the pot.

Bring to a gentle bubble, then immediately reduce heat to the lowest setting. Cover with lid slightly ajar. Simmer gently for 3 to 4 hours, stirring occasionally, until the pork shreds easily with a fork and savory orange-red oil droplets pool on the surface.

Shred the tender pork meat directly in the pot. Turn off the heat. Serve the thick deep red tomato sauce sprinkled evenly with finely grated Parmesan cheese, partially melting into the hot liquid. Garnish with three whole fresh green basil leaves and a dusting of dried oregano.