Cassoeula (Pork and Cabbage Stew) - Stefano Faita

Ingredients

• 75 ml (5 tbsp) Stefano extra virgin olive oil, divided (more to finish)
• 600 g (1.5 lb) pork back ribs
• 1 pack (450 g) Stefano classic Italian sausages, cut into big slices
• 1 medium-sized onion, finely chopped
• 2 small carrots, finely chopped
• 2 celery stalks, finely chopped
• 3 bay leaves
• 1 Savoy cabbage (about 1 kg or 2.25 lb), cored and thinly sliced
• 250 ml (1 cup) dry white wine
• 2 jars (1.3 L) Stefano marinara sauce
• 1 pinch chili flakes (optional)
• Salt and freshly ground pepper, to taste