In a large, heavy pot (or Dutch Oven) over medium heat, add the olive oil and bring it up to temperature. Never overheat the oil to smoking.
Season the meaty pork bones and beef shank with salt and pepper. Place into the preheated pot. Let the meat sear, forming a nice brown crust on one side. Turn over and repeat on the other side. Try not to overcrowd the meat. (Depending on the size of your pot, it may take a few batches to brown all the meat.) Remove the meat from the pot and separate the meat from the bones—Reserve the cooked meat to another dish.
Next, add the sausage to the same pot (building the fond) and cook through until all sides of the sausage have color. Remove from the pot and place the sausage links with the separated pork neck, beef shank meat. Reserve
Drain most of the fat from the pot. Leave 1-2 tbsp of fat, and add the finely minced onion. Stir the onion and cook for 2 minutes. Next, add the thinly sliced garlic and stir in with the onions. Cook for an additional 2 minutes. Be careful not to brown the garlic; make it fragrant. Next, add the red pepper flakes, torn basil leaves, and mint leaves (optional).
Deglaze with ½ cup of white wine. Stir the mixture and scrape up the brown bits on the bottom of the pot. Cook until almost all of the wine has been cooked out.
(Remove bones first!) Then, add the tomato paste and the peeled/seeded Italian tomatoes. If using peeled whole tomatoes, crush them slightly with the back of a spoon or tongs. Next, stir into the pot along with the 2 cups of water. Reduce the heat to barely a simmer. Return the pork neck, beef shank meat (No bones) to the sauce. Place the lid slightly ajar and cook for two hours. If the sauce has become too thick, add a bit of water. (The sauce can also be run through a blender at the very end to make it super smooth.)
Check the sauce for acidity and add a pinch of sugar (if needed)—salt and pepper to taste.
If you wish to add homemade meatballs, this is the time. Heat everything through.