Rich Pork And Vegetable Ragu – Slimming World Recipe

Doing a stock take of the freezer, I found I’d got 20 pork steaks. 20! I tend to order the same things every week without checking what we’ve used and what we haven’t. That’s how I ended up with 20 pork steaks!
This Slimming World pork and vegetable ragu is very versatile. You can serve it with a large, speedy salad, on top of a fluffy jacket potato or with your favourite pasta.

Ant and the kids just had it with his homemade crusty bread. I wasn’t jealous at all!

It tastes even better the next day so you can use any leftovers for your lunch.

Pork And Vegetable Ragu

Rich Pork And Vegetable Ragu

Category: Main

Servings: Serves 4

Rich Pork And Vegetable Ragu


  • 1 onion, peeled and chopped
  • 1 orange pepper, deseeded and roughly chopped
  • 1 red pepper, deseeded and roughly chopped
  • 1 yellow pepper, deseeded and roughly chopped
  • 2 courgettes, roughly chopped
  • 3 garlic cloves, peeled and crushed
  • 2 tsp dried oregano
  • 400g can chopped tomatoes
  • 150ml boiling hot chicken stock
  • 1 level tbsp cornflour mixed with 2 tbsp cold water
  • 1 tsp chopped rosemary leaves
  • 800g lean pork steaks or tenderloin, all visible fat removed, cut into large chunks
  • salt and freshly ground black pepper


  1. Place all the ingredients into the slow cooker pot, stir well to mix and season to taste.
  2. Cover and cook on LOW for 7-8 hours or until the pork and vegetables are tender.
  3. Serve immediately with rice, or with a jacket potato and a crisp green salad.


1/2 syn per serving

Rich pork and vegetable ragu Slimming World recipe

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