This is a sturdy, old-fashioned peasant dish, redolent of cheese and spicy sausages. It should be eaten with a spoon and a minimum of good table manners, and of course plenty of equally sturdy young red wine should be available to wash it down.
Heat the oil in a medium-sized saucepan. Saute the carrot, onion and celery in it until softened. Mash the sausages with a fork, add to the pan and brown with the vegetables. Skim off ½ the fat (if there is any) and add the red wine. When it has almost evaporated add the mushrooms. Brown and put in the tomatoes and bay leaf. Simmer gently for 20 minutes. Meanwhile bring