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Quick Pig & Olive Ragu
I love the idea of ‘pig and olive’. It sounds like a cosy Irish pub. Don’t you think?
Anyway it was the idea of this name which inspired this dish. I had olives. I had pork mince and I had the words ‘pig and olive’ rattling around in my head.
While it may look like a regular bolognese-style dish, the olives really do take it to a completely different place.
If you’re feeding little ones you can always serve theirs and then add the olives for the adults. In our house the boys have this with pasta and I have it with veggies.
Everyone happy.
Total Time 15 minutes
Servings 2 people
Ingredients
- 500 g (1lb) pork mince (ground pork)
- small bunch green onions sliced
- 100 g (3.5oz) black olives, pitted and chopped
- 4 tablespoons tomato paste
- cooked pasta cooked kale, baby spinach, steamed cabbage or zucchini noodles, to serve
- parsley leaves or shaved parmesan to serve
Instructions
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Heat an extremely generous glug of extra virgin olive oil in a large frying pan or skillet. Add pork and green onions and cook, stirring for a few minutes or until pork is no longer pink and starting to brown.
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Add olives, tomato paste and 6 tablespoons (1/3 cup) water. Bring to a simmer and cook for a few more minutes or until the sauce is hot and the flavours have come together. Taste and season with salt if needed. If it tastes a little too sharp and acidic from the tomato either add more olive oil or a few tablespoons butter.
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Serve hot ragu on top of your chosen accompaniment with parsley or parmesan to finish.