Heat the oil in a saucepan sauté the onion for 5 minutes until soft ,then add the garlic.
Stir in the mince and cook until browned, breaking up with the side of a spoon as it cooks.
Add the red wine or stock and cook for a minute or two.
Stir in the tomatoes, tomato puree and oregano. Bring to the boil, then reduce the heat and simmer gently for at least 25 minutes, stirring occasionally.