Cut the chuck into 3 pieces.  Season with 1 tsp salt and 1/2 tsp black pepper. Heat 1 Tbsp of olive oil in a Dutch oven.  Sear the beef on both sides, until brown, about 9 minutes total.  Remove and set aside.

In the same Dutch oven, heat 1 tsp of olive oil.  Add the bacon, onion, carrots and celery, cook for 5 minutes, stirring occasionally so it doesn’t burn.  After 5 minutes, add the garlic and cook for another 2-3 minutes, stirring so it doesn’t burn.

Add the sausage and ground beef and saute for about 5 minutes, until meat is brown. Remove the bacon and keep to use for something else.

Add the wine and cook for 1 minute, stirring often to deglaze the pan, scraping up all the brown bits.

In the bowl or pan that you are keeping the chicken stock warm, dissolve the tomato paste, stirring until blended together well. Then pour this mixture into the Dutch oven.

Next, add the blended tomatoes, 2 tsp salt, balsamic vinegar, bay leaf and the chuck.  Bring to a boil.  Once boiling, reduce heat to low, cover and simmer for 3 hours.

When the chuck is soft, remove and shred with two forks, removing any fatty pieces.  Place back into the sauce.  Remove bay leaf.  Add additional salt and pepper to taste.