2 oz salt pork (bacon can be substituted)

1 med onion

1 clove garlic

1 med carrot

1 celery stalk with leaves

2 sprigs parsley

2 tbsp olive oil

1 1/2 lbs stew beef

1 1/4 cup red wine

1 8oz can tomato sauce

1 bay leaf

1 1/2 tsp oregano

salt and pepper

Chop pork, onion, garlic, carrot, celery, and parsley and then mince together on a wooden board until finely chopped.

Saute until pork is browned and vegatables are limp

Add beef and brown on all sides

Drain off fat

Add wine, tomato sauce, and seasonings.

Bring to boil and then reduce and simmer for 1 1/2 hours covered.

Remove lid and simmer uncovered for another 1/2 hour