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
  • Print


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


Slow-cooker Italian pork and capsicum ragu
  • 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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