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.
- 20 mins preparation
- 8 hrs 10 mins cooking
- Serves 8
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Ingredients
Slow-cooker Italian pork and capsicum ragu
- 2 tablespoon olive oil
- 1.6 kilogram 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 canned white beans, drained, rinsed
- 6 clove garlic, crushed
- 400 gram canned diced tomatoes
- 1 1/4 cup (310ml) salt-reduced chicken stock
- 1 tablespoon tomato paste
- 1/2 teaspoon chilli flakes
- 1/4 cup oosely packed fresh oregano leaves
Method
Slow-cooker Italian pork and capsicum ragu
- 1Heat oil in a large frying pan; cook pork, in batches, until browned all over. Transfer to a 4.5-litre (18-cup) slow cooker.
- 2Cook 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.
- 3Skim fat from surface. Remove sausages from cooker; chop coarsely, return to cooker. Season to taste. Serve topped with fresh oregano.
Notes
You can quickly peel the capsicum with a vegetable peeler if you don’t like the skin peeling off after it’s cooked.
