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

Skip to Recipe

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

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.

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.

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

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.

Instagram Facebook

Ingredients

Method

Related

Related stories

Related