Cut the onions, garlic, carrots and celery into small cubes. Saute in olive oil, pour over white wine. Add 1 can of chopped tomatoes or the pulp of 8 peeled and pitted tomatoes. Add the bay leaf, 2 tablespoons of oregano, salt and pepper. Simmer for an hour. Then take out the bay leaf, briefly go through the sauce with the hand blender, the sauce must not become a uniform pulp. Taste again with oregano and white wine and simmer for another 20 minutes.
If you pay close attention to the quantities, you will get a taste like a Bolognese with meat.
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