Heat up olive oil. Cook the onion, carrot, and garlic until soft. Don’t let the onion brown.
Add canned tomatoes with their juice, gently shredding with your fingers (careful – they explode!). Salt&pepper, and add dried oregano.
Simmer, covered, for 25min.
Cook egg noodles in the meantime, and use some of the starchy water to loosen up the sauce.
Credit: My Berlin Kitchen – Luisa Weiss