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Splash a bit more olive oil in the pan, add onions, stirring and cooking to brown, about 5 mins. Stir in the garlic and carrots. Add the red wine then the tomatoes, breaking them up with your fingers. Toss in the bay leaves, oregano and salt. Bring the works to a full boil then reduce the heat to medium. Fit the lid on the pot, forming a tight seal. Cook allowing the intense internal pressure to dramatically speed up to tenderness, about 5 minutes. Then all the cooking to continue to a full stream for about 15 mins.
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