- 1 kg Maurice Mathieu tomato sauce
- 100 gr oignons brunoise
- 100 gr carrots brunoise
- 70 gr celery brunoise
- 100 ml olive oil
- 2 gr dried oregano
- 700 gr meatballs
Stew the onions, carrots and celery in the olive oil until everything starts to colour lightly. Add the Maurice Mathieu tomato sauce and oregano and let it simmer for 30 minutes on a low heat. Add the meatballs and let it simmer for another 10 minutes.
