Photo of Pork and ratatouille ragu by WW

Pork and ratatouille ragu

3
3
3
SmartPoints® value per serving
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

lean pork leg steak

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 individual, 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.

Start eating better than ever!