Cut the carrot, celery, onion and garlic into small cubes. Fry in olive oil in a pan. Add the minced meat and fry until it is darker in color. Salt and pepper. Deglaze with a good dash of white wine and add the tomato paste. Let the white wine boil down completely and then add the peeled tomatoes from the can and season with the oregano. First cook with the lid on for 20 minutes. Then remove the lid from the pan and reduce the Bolognese to a consistent - little liquid sauce.