Antone's Famous Spaghetti Sauce

8-5 oz. bone in pork chops
1 T-fennel
2-bay leaves
4-large cans tomato puree
½-white onion diced very fine
4-large cans whole tomatoes in puree (smash well with hands)
10-basil leaves
1- small can tomato paste
1- whole hot Hungarian pepper (optional)
1-whole head of garlic peeled and smashed
1 ½ t-sea salt
1t-crushed black pepper
¾ c-Romano cheese (pecorino)
1½ c-extra virgin olive oil

Sautee pork chops until medium in olive oil. Set chops aside for later use. Put all the rest of the ingredients into sauce pot, including the oil from chops. Cover and cook on medium-low heat for 1 ½ hours. Stir frequently.

Homemade Bracciole

1-pound angel hair pasta
8-thin ¼" slices of top butt (ask butcher to cut)
¾ c-extra virgin olive oil

For each slice of top butt add:
1T-bread crumbs
½ T-flat leaf parsley rough chopped
½-hard boiled egg chopped (optional)
1- chopped basil leaf
1t-chopped garlic
1/2t-Romano cheese
1/8 t-oregano
Pinch of sea salt
Pinch of cracked pepper

Construction:
Layer all of above on top butt slice. Roll long ways tucking in corners 1/3 way through. Skewer with two wooden toothpicks. Pan fry on medium-high heat in olive oil, turning until Bracciole becomes golden brown. Add to Antone's spaghetti sauce and cook on medium heat for 1½ hours. Stir occasionally. Boil angel hair pasta. Toss with spaghetti sauce and place Bracciole over top. Garnish with grated Romano cheese and flat leaf parsley.