Roast pork chops with "sugo della domenica" | Pino Cuttaia | Chef Recipes | Reporter Gourmet S.r.l.

Ingredients

• 4 ribs of Nebrodi black piglet
• 1 kg boneless capocollo and its bones
• 1.5 kg pennulli tomatoes
• 500 g piglet bones
• Extra-virgin olive oil to taste
• 1 onion
• 1 carrot
• 1 celery stalk
• 1 clove of garlic
• Basil leaves to taste
• Parsley to taste
• Salt and pepper to taste