Gently crush the clove of garlic and place with the laurel leaf and lamb mince in a saucepan with the extra virgin olive oil. Pour in the white wine and cook until the wine evaporates.Mix in the tomato purée, salt and pepper to taste; continue cooking over moderate heat for about 30 minutes, adding the chopped thyme after 15 minutes. In the meantime, cook the Bombardoni rigati in a pot full of salted water.String and chop the green beans into 3 cm pieces and add to the pasta halfway through cooking. Drain the pasta and green beans and dress with the lamb sauce. Serve hot.