ViLco wrote:

> Second: in central and southern Italy people cooks meat in tomato sauce
> and then eparates the two things. The tomato sauce is called "ragu'" (or
> "rrau'") and is used to dress pasta, while the meat is served as a
> second course retaining some of the auce.

This is how my family served it, but my father always told that since
"meat was dear" and eaten far, far less often the cooked meat might not
even be served the same day the sauce was cooked but instead used for
another meal altogether.