1 teaspoon Fresh Oregano (or a good pinch of dried)
Chop the onion finely and either chop or crush the garlic.
Warm the oil in a heavy based saucepan. Add the onion and garlic and soften for 5 minutes or so till the onion is translucent and just starting to caramelise
Peel the carrot and top and tail. Finely chop the carrot and celery
Add to the onion and garlic mixture and continue to cook for a further 5 minutes.
Add the herbs and stir through well
Add the wine and deglaze the pan. Reduce the wine down for a further 2-3 minutes before adding the tomatoes
Cook for 10-15 minutes stirring frequently. Add a little water, wine or stock if the mixture becomes too dry. Taste and season with salt and pepper.
Serve with pasta or polenta on its own, topped with cheese or with meat (sausages, chicken breast, chops etc. This freezes well and will also keep in the fridge for a week or so
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