Preheat oven to 165°C / 145°C fan forced

Heat 1 tablespoon oil in a cast iron casserole set over medium heat. Add sausage and cook until well browned, breaking up into pieces with a wooden spoon or spatula. Remove to a plate and reserved, chilled, until ready to use.

In the same casserole, heat another tablespoon of oil over medium heat. Season chuck steak all over with 2 teaspoons salt. Brown meat on all sides, at least 3-4 minutes per side. Remove to a plate and reserve. turn heat to low and pour off fat.

Heat remaining olive oil in the pan. Add onions and garlic and heat slowly until translucent. Season with red pepper flakes and remaining salt. Pour in wine, increase heat to medium, and simmer until the liquid is reduced in half.

Return the browned chuck steak to the casserole. Cover with lid and cook in the oven for 1 hour. After an hour, carefully flip the roast. Continue cooking, covered, another hour or 90 minutes until the meat is fall-apart tender. Remove the roast to a large bowl, let cool slightly, then shred into small pieces.

Skim any fat from the liquid, then return the casserole to the stovetop on medium heat. Return the shredded beef and sausage to the pot, along with the cinnamon stick, oregano sprigs, tomatoes and soy sauce. Bring to a rapid simmer, then reduce heat to low and simmer 45 minutes. Taste and season with additional salt if needed.

Serve ragu over warm polenta, garnished with Parmesan and fresh oregano.