Name: Slow-cooker Italian pork and capsicum ragu
Prep time: 20 min
Cook time: 490 min
Total time: 510 min
Yield: 8
Ingredients: 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

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.

Serves 8

Prep

20M

Cook

8H 10M

Total

8H 30M

Ingredients

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

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.
Note

Women's Weekly Food

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