Heat a Dutch oven or large pot over medium-high heat. Add 1 to 2 ounces of olive oil. Once the olive oil is hot, add the sausage uncut and brown on all sides.
If using rib tips, cut them between the bones to create 1½ to 2-inch cubes.
Turn the sausages onto their curved sides, leaning them against the side of the Dutch oven, then add the cut pork tips, meat-side down, covering the bottom of the pot.
Once the meat is evenly browned, remove everything from the pot and set it aside.
Add the remaining ounce of olive oil, then the diced onions, and sweat until translucent, stirring to scrape up the fond formed from cooking the sausage and pork.
Add the minced or pressed garlic and sauté for 1 to 2 minutes, stirring frequently to make sure the garlic does not burn.
Add the tomato paste and work it into the onions and garlic, continuing to scrape the bottom of the Dutch oven to pick up the remaining fond.
Once the tomato paste has darkened a bit, usually after 3-5 minutes, add 2 cups of water and mix until smooth.
In a small bowl, combine the cornstarch with 1 cup of water to make a slurry.
Add the remaining 1 cup of water, garlic powder, onion powder, grated Parmesan, paprika, dried parsley, dried basil, dried oregano, sugar, cornstarch slurry, and salt. Combine well.
With a wooden spoon, scrape the bottom of the Dutch oven to ensure everything is well combined, and the pan is completely deglazed.
Cut each sausage link into 3-4 pieces, then add them, along with the pork, back into the Dutch oven with the sauce. Stir to coat the meat well.
Turn the heat to low and simmer for 2-4 hours.
Serve over your favorite pasta and top with grated cheese.