The Australian Women’s Weekly Food

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SICILIAN PORK RAGÙ

PREP + COOK TIME 3 HOURS 40 MINUTES SERVES 8

250g piece speck, rind removed, cut into thin strips
2.3kg boneless pork shoulder, skin removed, excess fat trimmed
1 large onion (200g), halved, sliced thinly
2 medium fennel bulbs (600g), quartered, fronds reserved
3 celery stalks (450g), chopped coarsely
2 medium red capsicums (400g), cut into 4cm pieces
4 cloves garlic, crushed
½ teaspoon dried chilli flakes
½ cup (125ml) dry white wine
2 cups (500ml) chicken stock
400g can diced tomatoes
1 cup (120g) marinated green sicilian olives, pitted

1 Preheat oven to 160°C/140°C fan.

Heat a 6.75-litre (27-cup) cast iron or other flameproof casserole dish (see Notes) over medium heat. Cook speck for 5 minutes, stirring occasionally, to render fat. Transfer speck to a large heatproof bowl, leaving fat

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