Italian Sunday Sauce

Step 1:

Cut 2 pounds boneless beef chuck into 4 pieces.

Heat 1 tablespoon of the olive oil in a large heavy-bottomed pot over medium-high heat until shimmering.

Add the chuck and sear until golden-brown all over, 8 to 10 minutes total.

Transfer to a plate.

Step 2:

Reduce the heat to medium.

Add 1 tablespoon of the olive oil and 1 pound uncooked sweet or hot Italian sausage links to the pot.

Sear until golden-brown all over, about 5 minutes total.

Transfer to the plate with the chuck.

Step 3:

Remove the pot from heat and let cool slightly, about 2 minutes.

Meanwhile, finely chop 5 garlic cloves (about 2 tablespoons) and pick the leaves from 3 to 4 large fresh basil sprigs until you get 1/4 packed cup.

Step 4:

Return the pot to medium heat, add the remaining 2 tablespoons olive oil, and heat until shimmering.

Add the garlic and cook, stirring frequently, until light golden-brown, about 1 minute.

Step 5:

Add 3 tablespoons tomato paste and continue to cook, stirring frequently, until the tomato paste has darkened in color, about 1 minute.

Step 6: