Heat oil in a skillet, add onion, celery, and carrots. Cook and stir until tender, about 5 minutes. Add garlic and sauté for another minute. Add ground pork to the skillet, using a spoon, break the meat apart. Cook the pork until there is no pink visible, about 5-7 minutes.
Add crushed tomatoes, tomato paste, dried oregano and basil, salt, black pepper and pepper flakes is you desire. Simmer for 45 minutes, allowing the sauce to thicken and flavours to blend.
While the sauce is simmering, bring a medium to large sauce pot of water to a boil, add ½ tsp of salt then add the pasta. Cook until al dente and drain.
Once the sauce has thicken, stir in half of the parsley and check the flavour. Adjust the seasoning at this time if needed.
Garnish with Parmesan cheese and the remaining chopped parsley.
