In a large skillet, brown the steak and pork over medium-high heat about 10 minutes

Transfer the meat to a plate and spoon fat from the skillet

Add 1/2 cup water to the skillet and bring to a boil, scraping up any browned bits from the bottom

Set the drippings aside

Heat olive oil in a large saucepan

Add the onion, carrot, mushrooms and celery

Saute until tender, about 3 to 5 minutes

Add the garlic and cook 1 minute longer

Add tomato paste, reserved drippings, wine, bay leaf, parsley and pepper

Add the meats and juices from the plate

Simmer on very low heat, covered, about 4 hours, or until the meats fall apart

Serves 4.