Cut the beef into fairly large pieces. Trim off excess fat. Season the meat with coarse salt. Set aside.

Remove the casing from the chorizo and cut it in half or into quarters.

Heat a splash of oil in a pot (preferably heavy-bottomed). Sear the beef pieces without stirring. Add the bay leaves, chopped garlic, and pepper while searing.

When the wine has reduced, add the chopped onion and cook until translucent. Add the canned tomatoes and, if needed, some water or broth. Dissolve the tomato paste in a little wine and add it to the pot. Finish with the basil leaves. Stir everything to combine.

Cover and simmer on low heat for two hours.

To serve, place some sauce in a separate skillet, toss in the gnocchi you plan to serve, and mix well. Enjoy.