The perfect sauce to accompany eggplant meatballs


• 1 leek (white part)

• 1 onion

• 1 garlic cloves

• 1 carrot

• 100 ml of tomato sauce

• 100 ml of vegetable broth

• 100ml. of white wine

• Dried oregano

• Salt and freshly ground black pepper

• Extra virgin olive oil


Chop the onion and leek into “brunoise”. We peel the carrot and chop it into small cubes. We cut 1 clove of garlic very finely. In a frying pan, add extra virgin olive oil to sauté the vegetables for 5 minutes, over medium/high heat, and add salt to taste. We add the white wine, increase the heat and cook for a couple of minutes over high heat. Then we add the tomato sauce and vegetable broth. We mix and cover the pan, we cook this for about 25 minutes over medium/low heat. So that the liquid is consumed and a thicker sauce results.

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