Cavatelli with pork sauce

Cut the pork shoulder or neck into 2"chunks. Heat 2-3 Tbsp. oil in a large saucepan, add the whole peeled garlic cloves and the whole peeled onion; let it cook enhancing the flavor for a couple of minutes, then add the meat and the ribs; Brown the meat on all sides for 6-8 minutes over a high flame, add ½ glass wine; let it evaporate, add the peeled tomatoes, ½ ladle of water, cover and cook over low heat for about 1 hour and 30 minutes, stirring from time to time and adding water if the sauce evaporates too much.

Remove the casing from the sausage, cut it into 1/4" pieces and add it to the sauce and cook for another 30 minutes. Season with salt and pepper. Remove the meat (you can serve it as a second course or use it to make meatballs). 

Mix the two flours with 1/2-3/4 cup water and 1 Tbsp. oil. Knead the dough for 10-15 minutes until smooth and compact. Form into a ball, cover it with a tea towel and let it rest for 30 minutes.

Dust a baking sheet with semolina flour. Divide dough into 8 pieces; keep covered with a tea towel. Roll one piece at a time into a long rope, about 1/3" in diameter, then cut rope into 1/3" long pieces. Using tips of index and middle fingers, firmly drag each piece downward on a gnocchi board so it lengthens slightly and forms a curl in the middle giving it the classic cavatello shape.  Transfer pieces to baking sheets. Repeat with remaining dough.

Bring water to a boil in a large pot and season with salt. Add the cavatelli and cook until they come to the surface and are al dente. Dress them with the pork ragù and serve with 1 Tbsp. chopped parsley and Pecorino.