Heat the olive oil and sautee the pork for a minute, browning evenly. Season.
Add a knob of butter and the onion and garlic. Sizzle for a bit, then add the white wine. Reduce the wine on a medium heat. When the wine is almost gone, add a few drops of balsamic, bring the heat right down to the minimum level and cover. Let it bubble like this for at least 20 minutes, until the onions are completely browned and sticky.
Add the dried pasta to the pan. Stir to ensure the pasta gets coated evenly with the mixture. Add the pasta sauce and stir. Pour in enough water to just cover the pasta. Return to a gentle simmering heat and cover. Heat like this for around 10 minutes (test the pasta now and again).
Remove the cover, stir and bring up the heat. Most of the liquid should evaporate after a few minutes of brisk, uncovered bubbling leaving a thick sauce and tender pasta. Stir, season and throw in some chopped basil leaves if you have any.