Serves 4 | Reparation: 10 Min | Cooking: 15 Min
375g Gold Medal Pork Sausage meat
250ml (1c) leeks, chopped
5ml (1t) chopped thyme
500ml (2c) napolitana sauce
300g pasta, cooked al dente
salt and freshly ground pepper
parmesan cheese for serving
- Heat a saucepan over moderate heat and fry the leeks and thyme in olive oil for 2 minutes.
- Remove the meat from the sausage casings and add to the pan to brown.
- Add the napolitana sauce and simmer for 5 minutes.
Serve the bolognese sauce on the pasta topped with grated parmesan.