Brown meat very well on all sides in olive oil in hot cast iron pan. Get a good, dark crust on it. (Start the sauce part at the same time.) Remove meat to dish and then saute onions and pepper. Set aside to add to sauce.

While meat is browning, pour puree, tomato paste, stock, garlic and spices in stock pot. Bring to boil then lower to a simmer.

Add meat and onion mixture to sauce. Deglaze that pan with chicken stock if necessary.

Simmer at least 3 hours or until meat melts. Adjust liquid toward end...might need some water.

You can also add diced or grated carrot which I believe Rosemary, Johns Mom, did.