Slow cooker recipes

Italian pork and capsicum ragù

italian pork and capsicum ragù
8H 30M




Heat oil in large frying pan; cook pork, in batches, until browned. Transfer to 4.5-litre (18-cup) slow cooker.


Cook sausages in same pan until browned; transfer to cooker with capsicum, onion, beans, garlic, undrained tomatoes, stock, paste, dried oregano and chilli. Cook, covered, on low, 8 hours.


Skim fat from surface. Season ragù to taste; serve sprinkled with fresh oregano.

You can quickly peel the capsicum with a vegetable peeler if you don’t like the skin peeling off when it’s cooked. Suitable to freeze at the end of step 2. Pack into freezer-proof containers, leaving 2.5cm (1-inch) space to allow for expansion. Seal, label and freeze for up to 3 months. Sprinkle with oregano after reheating. In Italy, ragù is a meat-based sauce that traditionally is served with pasta.


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