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.

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.

Serve hot ragu on top of your chosen accompaniment with parsley or parmesan to finish.