Sausage and Rigatoni Casserole

2 Tbs (30 ml) olive oil
1 lb (450 ml) beef stew meat, cubed
1 lb (450 g) Italian sausage, cut into 1-inch
(3 cm) pieces
2 onions, chopped
4-6 cloves garlic, finely chopped
2 cans (15 oz, 225 g each) tomato sauce
1 can (6 oz, 170 g) tomato paste
3 cups (750 ml) beef stock
2 cups (500 ml) dry red wine or additional
beef stock
2 tsp (10 ml) dried oregano
Salt and freshly ground pepper to taste
1 lb (450 g) rigatoni or other tubular pasta, slightly
under-cooked according to package directions
Chopped fresh basil or parsley for garnish

Heat the oil in a skillet and brown the stew meat and sausages in
batches. Transfer to a baking dish. In the same skillet, saute the
onions and garlic until tender but not brown, about 5 minutes.
Transfer to the baking dish and add the remaining ingredients except
the rigatoni and garnish. Stir to combine well and bake covered in a
preheated 325 (165C) oven until the meats are tender, 1 1/2 to 2
hours. Stir in the rigatoni and bake uncovered an additional 20
minutes. Serves 8 to 10.