In a skillet over medium heat, soften the leek and garlic in the butter. Season with salt and pepper. Add the white wine and reduce until almost dry. Add the cream, lemon zest and thyme. Reduce by half. Off the heat, add the bread and stir until it begins to fall apart. Transfer to a large bowl and let cool. Remove the thyme stems. Add the meat, egg and salt. Season with pepper. Blend together with your hands. Set aside.
Tomato Sauce
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