500g beef chuck steak, cut into 3cm pieces
Sea-salt flakes and freshly ground black pepper, to season
4 Tbsp extra virgin olive oil
300g pork and fennel sausages, roughly chopped (from butchers or delis)
1 brown onion, finely diced
2 cloves garlic, finely grated
1 carrot, finely diced
1 stick celery, finely diced
1 bay leaf
250ml red wine
3 x 400g cans chopped tomatoes
1/4 cup tomato paste
2 Tbsp oregano leaves
2 Tbsp roughly chopped flat-leaf parsley leaves
Put beef in a large bowl and season with salt. Toss well to coat.
Heat ½ of the oil in a large heavy-based saucepan over a medium-high heat. Add beef and cook, stirring occasionally, for 10 minutes or until golden brown. Set beef aside, leaving oil in pan.
Add remaining oil to pan and heat. Add sausages and cook, stirring occasionally, for 5 minutes or until lightly browned. Set aside, leaving oil in pan.
Add onion, garlic, carrot, celery and bay. Cook, stirring, for 5 minutes or until onion softens.
Pour in wine and cook until wine reduces by half.
Return browned beef and sausages to pan. Stir in tomatoes, tomato paste and 500ml water. Bring to a simmer, then reduce heat to low and cook covered, stirring occasionally, for 2½ hours or until beef is very tender. Season with salt and pepper then stir through herbs. For serving suggestions, see opposite or freeze for up to 3 months.