Pork and ratatouille ragu
2
Points®
Total time: 1 hr 45 min • Prep: 20 min • Cook: 1 hr 25 min • Serves: 4 • Difficulty: Easy
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
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