Recipe

Italian pork and capsicum ragù

Apr 30, 2011 2:00pm
  • 8 hrs 30 mins cooking
  • Serves 8
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Ingredients

Italian pork and capsicum ragù
  • 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

Italian pork and capsicum ragù
  • 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.

Notes

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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