In a large non-stick 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 of the pan

Set the drippings aside

Heat olive oil in a large, wide non-aluminum saucepan or Dutch oven

Add the onion and saute until ten- der, about 3 to 5 minutes

Add the garlic and cook 1 minute longer

Add the tomatoes with juice, tomato sauce, tomato paste, reserved drippings from the skillet, bay leaf and oregano

Add the meats and juices from the plate

Simmer on low heat, uncovered, about 1 to 1-1/2 hours, or until the meats are very tender and the sauce is reduced and flavorful

Remove meats, chop coarsely and return to the sauce

Salt and pepper to taste

Serve over your favorite pasta.