Italian pork and capsicum ragù | Women's Weekly Food

Ingredients

• 2 tablespoon olive oil
• 1.6 kilogram (3¼-pound) 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 (2½ pounds) canned white beans, rinsed, drained
• 6 clove garlic, crushed
• 400 gram (12½ ounces) canned diced tomatoes
• 1 1/4 cup (310ml) salt-reduced chicken stock
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• 1/2 teaspoon chilli flakes
• 1/4 cup loosely packed fresh oregano leaves