This version is typical of the southern Dalmatian islands.

olive oil
rump roast of beef, 3-4 lb.
lean ground beef, 1 lb.
salt pork, 3oz., minced
2 yellow onions, minced
2 cloves garlic, crushed
chopped parsley, 1/3 cup
ground cinnamon
ground cloves
basil, 1 leaf
thyme, 1 pinch
marjoram, 1 pinch
salt and pepper
red wine, 1 cup
tomato sauce, 4 to 6 cups
12 to 15 prunes
Mostaccioli, farfalle or shells

Dust the roast with salt, pepper, cinnamon and cloves. Use about as
much of the spices as you would the salt and pepper (assuming you do
use s. and p.). Brown the roast on all sides in a little olive oil,
then remove. Add the ground beef to the oil and brown after seasoning
with salt, pepper, cinnamon and cloves as you did with the roast. Add
the onions, garlic, parsley and salt pork and cook until soft. Add the
herbs and wine. Cook for a few minutes. Add the tomato sauce and the
roast and simmer for four hours. Add the prunes after 3 hours. When
done remove the roast. Cook desired amount of pasta in boiling, salted
water, drain and mix with some of the sauce. Serve on a platter with
slices of the roast and the prunes arranged on top. Cover with more of
the sauce. Top with grated cheese (romano, parmesan etc.) and serve.
If you have any sauce left over, serve in a seperate dish.