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:
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