This sauce reminds me of the flavors of a classic pan-roasted veal rolled with pancetta and sage. I’ve added some tomatoes to make it into a sauce that will cling to the pasta, but otherwise the ingredients are pretty much the same, except that there is no wine. It’s a sauce that would also go very well with ruote di carro (cartwheels) or shells, both of which have nooks and cavities to catch the meat.