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Photo of Pork and ratatouille ragu by WW

Pork and ratatouille ragu

3
Points®
Total Time
1 hr 45 min
Prep
20 min
Cook
1 hr 25 min
Serves
4
Difficulty
Moderate
Everybody loves a one-pot dish and this ragu doesn’t disappoint. Pork slow cooked with rustic veggies in a fragrant sauce can be served with so many different accompaniments.

Ingredients

Olive oil

2 tsp

Pork leg steak, raw

360 g, (Buy 400g) lean pork shoulder, cut into 3cm pieces

Garlic

2 clove(s), finely chopped

Brown onion

1 medium, chopped

Red capsicum

1 medium, chopped

Carrot(s)

1 medium, chopped

Celery

1 stick(s), chopped

Canned diced tomatoes

400 g

Salt reduced chicken stock

1 cup(s), (250mL)

Fresh bay leaf

1 whole

Ground cinnamon

½ tsp

Ground nutmeg

¼ tsp

Eggplant

1 medium, cut into 2cm pieces

Zucchini

3 small, chopped

Currants

2 tbs, dried

Instructions

  1. Heat half the oil in a large saucepan over medium-high heat. Cut pork into 3cm pieces. Cook pork, turning, for 3 minutes or until browned. Transfer to a bowl.
  2. Heat remaining oil in same pan over medium-high heat. Cook garlic, onion, capsicum, carrot and celery, stirring, for 3 minutes or until softened.
  3. Return pork to pan with tomatoes, 1 cup (250ml) stock, bay leaf, cinnamon, nutmeg and eggplant and bring to the boil. Reduce heat and simmer, covered, for 1 hour.
  4. Add zucchini and currants and simmer, uncovered, for 15 minutes. Season ragu with salt and pepper. Serve

Notes

TIP: Suitable to freeze for up to 3 months.

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