Vegetable ragu with pan fried pork and rice

For the ragu:

1 onion, sliced

1 carrot, thinly sliced

3 clove garlic, minced

3 peppers (red, yellow, green), chopped

1 apple, chopped

2 tsp paprika

pinch chili flakes 

1 tin of chopped tomatoes

Put the onion and carrots into a large non-stick pan with two Tbsp of olive oil. Cook gently for about 3-5 minutes. Sprinkle 2 tsp of paprika and a pinch of chili flakes.

Add the garlic and the vegetables, follow by tomatoes, then bring up to the boil.

Turn to a simmer, then cook for about 20 mins.