Heat the oil in a large saucepan or Dutch oven over medium heat. Add the onion and cook until tender and translucent, about 5 minutes.
In a large bowl, toss the pork with flour until coated. Place the pork in the pan with onions and continue cooking, turning frequently, until pork is browned.
Stir in the garlic, salt, pepper, basil, thyme, and bay leaf and cook for 1 minute longer. Pour the wine, broth, diced tomatoes, and tomato sauce into the pot and bring to a boil.
Reduce the heat to low, cover and simmer for 1 ½ - 2 hours stirring occasionally until pork is very tender and sauce is thick. Pull meat apart using two forks.
Transfer to a serving bowl and nestle ricotta cheese in the middle. Serve with toasted bread.
Notes
Look for meaty pork bones. If you can't find neck bones, substitute with 2 pounds boneless pork shoulder, cubed.
Go for dry red wine like Merlot, Cabernet Sauvignon, or Pinot Noir.