- 500g Pork Mince / Gold Medal Pork Sausage meat
- 1 C leeks chopped
- 1 T thyme chopped
- 2 C napolitana sauce
- 300g Pasta Cooked al dente
- Olive oil
- Salt and pepper
- Parmesan for serving
- Heat a pot over a moderate heat and fry the leeks and thyme with some olive oil for 2 min.
- Add the mince and brown.
- Add the napolitana sauce and simmer for 5 min.
Serve the Bolognese sauce on the pasta and serve with some grated parmesan.