Tagliatelle Bolognese with Olives and Capers

Ingredients

• 100 g of capers, rinsed
• 100 g of black olives
• 1 white onion, diced
• 2 celery sticks, diced
• 1 pinch of chilli flakes
• 750 g of pork mince
• 4 tbsp of tomato puree
• 400 ml of vegetable stock
• 100 g of green olives
• 3 cloves of garlic, crushed
• 1 tin of chopped tomatoes, 400g
• 1 drizzle of olive oil
• 25 ml of white wine
• 1 large handful of parmesan, to serve