You didn’t think all meat sauces were made with ground meat, did you? This one gets its meat flavor from a pot roast, which is then served as a separate course or even at a different meal.
<br />From "Sauces & Shapes: Pasta the Italian Way" by Oretta Zanini De Vita and Maureen B. Fant (W. W. Norton, 2013), p. 220.

Read the recipe on Food52.com