Brown the mince with the garlic in a large, non-stick pan.
When the mince is browned, push to one side and pour the tomato puree and oregano into the empty side of pan and mix. Cook them together for around 5 minutes to allow the colour to develop.
Add the chopped tomatoes, passata, sugar and red wine. Mix well. Bring to the boil then reduce to a low heat and simmer for 1½ hours.
Serve with large dried pasta shells and grated parmesan.
Tip: Any unused sauce can be frozen for up to a month.
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