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.