Begin by seasoning your pork cubes with 1 teaspoon of the salt, and 1/2 teaspoon of the pepper until evenly coated. Heat the olive oil in a large dutch oven or heavy bottomed pot over medium-high heat. Once the oil is hot and shimmering, add your pork in an even layer, and sear for 3-4 minutes per side until deeply golden (you'll need to do this in batches). Set pork aside on a plate or in a bowl.

Lower heat slightly and add garlic. Sauté for 10-20 seconds, stirring freqently to ensure it doesn't burn. Add the onion, carrot, and celery and sauté for another 3-4 minutes, stirring frequently. Add the tomato paste and wine, and cook for 1-2 minutes, letting the wine and tomato paste reduce and thicken. Add the crushed tomatoes, tomato sauce, thyme, rosemary, bay leaf, allspice, remaining 1/2 teaspoon of salt, and 1/4 teaspoon pepper. Stir to combine. Add the pork and its juices and stir. Cover and simmer over medium to medium-low heat for 2-2 1/2 hours, stirring occasionally (maybe 3-4 times), or until pork is falling apart and sauce has significantly reduced.

Shred the pork with two forks (you can do this easily while the pork is in the pot - no need to take it out, it should just fall apart), and remove the thyme and rosemary sprigs and bay leaf. Season to taste the ragu with additional salt and pepper if desired.

Cook your pasta according to package directions (make sure you salt your water!), or until just al dente. Remember to reserve your pasta water (I just scoop a bunch out with a large mug or heat-safe glass measuring cup!) Drain pasta and add it back into the pot. Add a few scoops of ragu and a splash of pasta water, tossing until the ragu coats the pasta, adding more pasta water as needed. Add some freshly grated parmiggiano reggiano and toss once more. Portion into bowls, and top with more ragu. Serve with extra parm.