Italian Pot Roast

This recipe is from The Encyclopedia of Sauces for Your Pasta, by Charles Bellissino. He calls it "Neapolitan meat sauce".

2 lb piece boneless beef or pork
2 cloves garlic
1/2 tsp salt
2 oz lard or olive oil
3 onions, chopped
2 carrots, julienned
1 stalk celery, chopped
1/2 cu red wine
1/2 cu water
1 T tomato paste
1, 8 oz can tomato sauce

Sliver the garlic and insert it into slits in the meat. Brown the meat in the fat or oil. Add veggies and cook 5 min. Blend wine, water, and paste (actually, I forgot the water yesterday and it came out nicely, with a slightly thicker sauce than usual) and add to pan. Bring to boil and simmer covered for 30 min. Add tomato sauce and simmer 2 hours more or until meat is tender. Serve sauce over pasta and meat alongside.