To a high-sided sauté, pan add the oil over medium heat. When the oil is hot, add the onion, carrot and celery and a little of the salt. Cook for 5 minutes until they start to soften.

Turn up the heat to medium-high, add the beef and sausage and rest of the salt. Cook, breaking up the meat until lightly browned. Add the garlic, rosemary and sage, cook for 1 minute. Sprinkle in the flour and stir to mix well. Cook for a minute.

Add the wine and cook until it starts to evaporate. Add the beef broth and bring to a simmer. Cook for 30 minutes until thickened but still a little saucy. Taste for seasoning and add more salt if needed (this will depend on how salty your stock/broth is).