Quick & Easy

Slow-cooker Italian pork and capsicum ragu

Packed full of flavour, this hearty meat dish is delicious served up for the family on a cool Winter's evening. Tender Italian sausages go beautifully with this flavoursome capsicum ragu, to create a hearty, warming dish.
8H 10M
8H 30M



1.Heat oil in a large frying pan; cook pork, in batches, until browned all over. Transfer to a 4.5-litre (18-cup) slow cooker.
2.Cook sausages in same frying pan until browned all over; transfer to cooker with capsicum, onion, beans, garlic, tomatoes, stock, paste, dried oregano and chilli. Cook, covered, on low, for 8 hours.
3.Skim fat from surface. Remove sausages from cooker; chop coarsely, return to cooker. Season to taste. Serve topped with fresh oregano.

You can quickly peel the capsicum with a vegetable peeler if you don’t like the skin peeling off after it’s cooked.


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