Ingredients

Method

  1. Heat olive oil in frying pan.
  2. Gently fry onion and garlic until transparent.
  3. Increase heat and seal pork, add rosemary and fry for another two minutes. De-glaze pan with white wine.
  4. Add tomatoes, bay leaf, thyme, salt / pepper. Simmer uncovered until sauce has thickened and pork is tender.
  5. Cook spaghetti in boiling water according to directions. Drain. Top with sauce.
  6. Optional: The dish can be garnished with deep fried sage leaves and leek juliennes Definitions:
  7. Julliennes – 5 cm rounds of leek, cut lengthways into thin matchstick size pieces.
  8. De-glaze – White wine (or any alcohol) will release caramelised meat juices from the frying pan to enrich the sauce.