Ingredients
1 celery stick, finely chopped
1 carrot (peeled, finely diced)
1 onion (finely diced)
½ red pepper (deseeded and finely diced, optional)
½ courgette (finely diced, optional)
400g roast pork (chopped into 1cm cubes)
2 smoked bacon rashers (rinded and cut into thin slivers)
500g passata
½ tsp Italian mixed herbs
pasta (rice or jacket potatoes to serve)
Instructions
Put the diced celery, carrot and onion and any other vegetables into the slow-cooker basin
Add the cubes of meat and slivers of bacon
Pour over the passata, add the herbs and stir well
Place the lid on tightly and cook on LOW for 6–8 hours until tender
Serve with pasta, rice or jacket potatoes and sprinkle with parmesan