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Cook onions in oil in a wide 6-qt heavy pot over medium-high heat, stirring frequently, until golden, about 7 minutes.
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Pat pork shoulder dry. Push onions aside and reduce heat to medium, then brown pork on all sides. Transfer pork to a bowl, then brown sausage in same manner and add to bowl.
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Add 1 cup broth to onions in pot and bring to a boil, scraping up brown bits. Stir in tomato paste and 1/2 tsp each of salt and pepper and cook, stirring frequently, until thick, about 5 minutes. Stir in tomato purée, cloves, bay leaves, and remaining 5 cups broth and simmer 30 minutes.
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Add meat with its juices and simmer, stirring occasionally, 1 1/2 hours.
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Add wine and simmer until meat is tender, about 1 hour. Season with salt. Discard bay leaves. Transfer meat to a bowl and serve meat and sauce with pasta.