ITALIAN PORK & CAPSICUM RAGOUT

PREP + COOK TIME 8 HOURS 30 MINUTES SERVES 8

2 tablespoons olive oil

1.6kg rindless boneless pork belly,

chopped coarsely

4 italian-style thin pork sausages

(310g)

3 medium red capsicums (600g),

sliced thickly

2 medium brown onions (300g),

sliced thinly

1.2kg canned white beans,

rinsed, drained

6 cloves garlic, crushed

400g can diced tomatoes

1¼ cups (310ml) salt-reduced

chicken stock

1 tablespoon tomato paste 1 teaspoon dried oregano ½ teaspoon chilli flakes

¼ cup loosely packed fresh

oregano leaves 1 Heat oil in large frying pan; cook pork, in batches, for 2 minutes or until browned. Transfer to 4.5-litre slow cooker.

2 Cook sausages in same pan for 5 minutes or until browned; transfer to cooker with capsicum, onion, beans, garlic, undrained tomatoes, stock, tomato 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 ragout to taste; serve sprinkled with oregano.