Set a large pot of salted water on to boil. Once boiling, add pasta and cook for 10-11 minutes, or until el dente. Drain and set aside.
Heat a large skillet or saucepan with 1 tbsp. of oil (2 tbsp. for 4 servings) over medium-high heat. Add the pork and season with salt and pepper and cook until no longer pink, about 3-4 minutes. Add mirepoix and cook for 4-5 minutes until softened. Reduce heat to medium.
Add the spice blend, red pepper flakes to taste, and half of the garlic. Stir well and cook for another minute or so. Reduce heat to medium-low and add tomatoes, breaking them up with your spatula. Cook the sauce at a gentle simmer for about 15 minutes, stirring periodically.
Wash and trim the ends of the broccolini. In a small skillet over medium heat, add 1 tbsp. of butter (2 tbsp. for 4 servings), and the remaining garlic. Once the butter is melted, add splash of water to the skillet, along with the broccolini. Cover the skillet immediately and allow the broccolini to steam for 1-2 minutes, or until bright green and tender. Season with salt and pepper to taste and divide between to serving dishes.
Once the pasta is done, toss with tomato sauce, and divide between serving dishes. Top with parmesan cheese and enjoy!