Cut the mushrooms and leeks into strips. Heat the oil in a pot.
Fry the minced meat in the hot oil, when it is slightly brown, add the leek and mushrooms.
Simmer briefly.
Stir in the tomato paste, sweat briefly and then deglaze with water. Bring to a boil, stir in the grained broth and season with salt, pepper and oregano to taste. Simmer for about half an hour. Then add the cream and cook briefly more. It goes well with pasta.
