Heat olive oil in a large pot over medium-high heat until it shimmers.

Add the pork shoulder pieces and brown for about 4 minutes, flipping to brown all sides for about 2 minutes each. Transfer to a plate.

Add ground beef to the same pot and brown in batches for about 5 minutes until no pink remains.

Add diced onion and cook for about 3 minutes until translucent.

Add minced garlic and cook for 1 minute, stirring constantly.

Pour in red wine, scraping up browned bits from the bottom and let it simmer for 3 minutes.

Stir in tomato paste and cook for 2 minutes, then add crushed tomatoes and their juices.

Add salt, black pepper, sugar, oregano, red pepper flakes, and bay leaves.

Return browned pork pieces to the pot, nestling them into the sauce.

Reduce heat to low, cover slightly ajar, and let simmer for 2.5 to 3 hours, stirring every 30 minutes.

After 3 hours, shred the pork with a spoon, remove bay leaves, and adjust seasoning.

If the sauce is too thin, simmer uncovered for an additional 15 minutes.