Pork ragù with courgettes Recipe

• 4 tbs olive oil
• 4 cloves garlic, chopped
• 800 g thin pork medallions
• 10 dried tomatoes in oil, cut into wider strips
• 2 fresh tomatoes, without seeds, cut into wider strips
• 200 ml beef stock from 1 cube
• 2 tbs balsamic vinegar
• 500 g courgettes cut into 1 cm thick rounds
• 2-3 sprigs fresh oregano, roughly chopped
• 8 green or black olives, pitted, coarsely chopped
• ¼ tsp pepper

Directions

1.

Sauté garlic in hot oil for a short time; add the meat and sauté for 2-3 minutes on each side. Add tomatoes, beef stock and balsamic vinegar. Cover and simmer on low heat for 10 minutes.

2.

Add courgettes; continue to simmer for 10 minutes.

3.

Stir in oregano and chopped olives; continue to simmer for 5 minutes.

4.

Season with pepper and serve as a main dish or with pasta as the side dish.