2 tablespoons extra-virgin olive oil
1 carrot, diced
1 celery stalk, diced
1 onion, diced
1 bay leaf
3 tablespoons freshly chopped rosemary leaves
1/4 cup freshly chopped Italian parsley
2 cloves garlic, minced
Salt and freshly ground black pepper
3 chicken livers, cleaned of membranes and bile
1 brisket of beef (5 to 6 pounds), trimmed of excess fat (eye round of beef or short ribs can also be used)
1 bottle dry red wine
11/2 cups chicken stock or low sodium canned broth
1 1/2 cups milled or crushed canned Italian plum tomatoes