The most important in a good pasta al forno is the sauce:
Get the meat at the butcher and ask for half pork and half cow.
Start frying in a deep pan extra virgin olive oil with onions, carrots, celery and a bit of chili, when enough add the meat and let it go for a little wile adding a glass of red wine. Add tomato in can and salt, reach the boiling point and put the fire at the minimum, let it go for long time minimum 4 ours.
What I do ones the sauce start boiling is putting an extra layer of metal on the bottom of the pan, thats make it go even slower. As slower and as longer is the better.