Name: Italian pork and capsicum ragù
Cook time: 510 min
Total time: 510 min
Yield: 8
Ingredients: 2 tablespoon olive oil; 1.6 kilogram (3¼-pound) rindless boneless pork belly, chopped coarsely; 4 italian-style thin pork sausages (310g); 3 medium red capsicums (bell peppers) (600g), sliced thickly; 2 medium brown onions (300g), sliced thinly; 1.2 kilogram (2½ pounds) canned white beans, rinsed, drained; 6 clove garlic, crushed; 400 gram (12½ ounces) canned diced tomatoes; 1 1/4 cup (310ml) salt-reduced chicken stock; 1 tablespoon tomato paste; 1 teaspoon dried oregano; 1/2 teaspoon chilli flakes; 1/4 cup loosely packed fresh oregano leaves

Ingredients

2 tablespoon olive oil

1.6 kilogram (3¼-pound) rindless boneless pork belly, chopped coarsely

4 italian-style thin pork sausages (310g)

3 medium red capsicums (bell peppers) (600g), sliced thickly

2 medium brown onions (300g), sliced thinly

1.2 kilogram (2½ pounds) canned white beans, rinsed, drained

6 clove garlic, crushed

400 gram (12½ ounces) canned diced tomatoes

1 1/4 cup (310ml) salt-reduced chicken stock

1 tablespoon tomato paste

1 teaspoon dried oregano

1/2 teaspoon chilli flakes

1/4 cup loosely packed fresh oregano leaves

Method

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

2.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.

3.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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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