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Add the bay leaves and allow the water to simmer gently, once you can smell the bay leaves, add the red wine and bring the mix to simmer again.
Add the mincemeat and start immediately breaking it down until the mince and the wine become a sauce together.
As the liquid reduces and the mince starts to cook, mix in the tomato puree and the chopped tomatoes.
Season with salt and pepper and dried oregano.