In a large pot brown seasoned country style ribs in olive oil until browned on all sides at medium heat. No need to cook all the way; they will finish cooking in the sauce. Remove from pot.

If you are making meatballs, brown them in the same pot. Remove once they develop color.

In the same pot, add the chopped garlic, crushed red pepper, salt, and cracked black pepper. Sauté until fragrant at medium heat. Then, add the tomato paste and saute with the garlic and stir constantly for 3-5 minutes.

Deglaze the pot with 1 cup of red wine. Cook & allow the alcohol to burn out for 2-3 minutes.

Add both cans of tomatoes that you crush by hand to the pot. Fill the bowl you crushed the tomatoes in with ½ cup of water, swish around, add to pot. Fill one of the tomato cans with ½ cup of water, swish around, add to the pot. Bring to a boil; cover with lid halfway and simmer 30 minutes.

After the sauce has simmered 30 minutes, add a jar of Passata to the pot. Fill the jar halfway with water. Shake vigorously and add to the pot. Season with dried basil, oregano, garlic powder, bay leaves, salt, and cracked black pepper.

Add the pork and meatballs back to the pot. Add a pinch of sugar. Add a hunk of Pecorino Romano Cheese. Bring the contents of the pot to a boil. Once boiling, lower to a simmer, cover the pot halfway with the lid. Simmer at least 1.5 hours on medium- low or low up to 3 hours. After 1 hour of simmering taste for seasoning and adjust as needed. Add more water if needed. Continue simmering.

Last 5 minutes of cook time add fresh basil. Stir and simmer. Serve over any pasta and serve the meat on the side. Enjoy! Cheers!